Beef Sauté with Tomatoes (Domatesli Et Sote)

In a pot, cook the diced and washed beef in its own juices. Add half a tea glass (about 50 ml / 3 tbsp + 1 tsp) of vegetable oil, 1 julienne-cut onion, 1 seeded red pepper, and 1 seeded yellow bell pepper, then sauté everything together. Add 4 diced tomatoes and stir to combine. Add half a tea glass of water, 1 handful of chopped parsley, 1 teaspoon of Aleppo pepper flakes, and 1 dessert spoon of salt, then cook until done. Enjoy your meal…

About This Recipe

The tomato is said to originate from South and Central America. It belongs to the nightshade family — a plant with hairy leaves, clustered flowers, rich in vitamins, and bearing red or green fruit. There is no definitive record of exactly when the tomato arrived in our country. However, through collaborative research by historians and scientists, it is believed that its history here may span some 300 years, in parallel with its spread across Europe. In its early days it was consumed while still green, and was therefore called "Frenk Badıcanı" (Foreign Eggplant), a name that was also recorded in related documents. Records from the monthly expense ledgers kept in 1723 by Damat İbrahim Pasha — who served as Grand Vizier to Ahmed III during the Tulip Era (1718–1730) — contain entries indicating that tomatoes were purchased.

It is widely accepted that the spread of the tomato's commonly known name in our country was influenced more by the French, French Levantine families, and Turkish students studying in France at the time — as well as French teachers living in Turkey — than by the Italians. This is because Italians called the tomato "pomodoro" (plural: "pomodori"), while the French called it "tomate" (plural: "tomates").

Beef Sauté lovers, gather around! With today's recipe, you won't be able to get enough. Welcome to the right kitchen for our Beef Sauté with Tomatoes recipe. Bon appétit in advance…