for 4 person

Chipotle mayonnaise

1	fresh egg yolk
1 tsp	mustard
2 tsp	vinegar
½ tsp	water
¼ tsp	salt
1 dl	sunflower oil
1 ¼ tsp	Tabasco sauce (e.g. chipotle)

Pepper & onion mix

1 tbsp	oil for frying
2	onion, thinly sliced
1	red pepper, quartered, thinly sliced
1	garlic clove, finely chopped
½ tsp	smoked paprika
¼ tsp	caraway seeds, crushed
¼ tsp	dried parsley
¼ tsp	ground cumin
¼ tsp	dried oregano
a little	pepper
¾ tsp	salt

Beef bag

1 tbsp	oil for frying
300 g	beef rump (e.g. Ojo de Agua), cut into strips
½	courgette, quartered, thinly sliced
	salt and pepper to taste
4	bread (e.g. rustic bread rolls, each approx. 100 g), cut open
100 g	red cabbage, shredded

How it's done

Chipotle mayonnaise

Whisk together the egg yolk, mustard, vinegar, water and salt in a bowl. Add the oil drop by drop to begin with, then more gradually, stirring constantly to form a thick mayonnaise. Stir in the Tabasco.

Pepper & onion mix

Heat the oil in a non-stick frying pan. Stir fry the onions and pepper for approx. 10 mins., reduce the heat. Add the garlic, sauté briefly, season, continue to cook until the liquid has evaporated and the vegetables are just soft.

Beef bag

Heat the oil in a frying pan. Brown the meat in batches for approx. 2 mins. per batch, remove from the pan. Stir fry the courgette for approx. 3 mins. Return the pepper & onion mix and meat to the pan, heat gently, season. Spread 1 tbsp of the chipotle mayonnaise inside each bread roll, place the meat mixture on top, add the red cabbage and top with the remaining mayonnaise.

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