Beef cooked in beer with peppers and marjoram

A delicious Sunday dinner recipe to please family and friends. Marjoram gives a special taste and aroma to the whole dish and the red Florina peppers a great taste

Adapted from a recipe of Konstantina Faklari,
"BHMAgourmet" magazine of "TO BHMA" newspaper (2010)

Ingredients (for 2-3 people):
500gr. of beef shoulder, cut in bite-size pieces
½ tea-cup of olive oil
5-6 cloves of garlic, peeled and finely sliced
500gr. of small white mushrooms (not the stem)
2 sprigs of fresh marjoram, finely chopped (or ½ tbsp of dried)
4 Florina red peppers (or bell red peppers), seeded and roughly chopped
500ml of lager beer
salt
pepper
250gr. of Greek thick yoghurt (or plain cream cheese)

Method:
In a wide saucepan warm the oil on medium to high heat. Add the meat and the garlic and sauté, stirring frequently, until they start getting coloured.

Add the mushrooms, the marjoram and the peppers and sauté for a few more minutes until the vegetables start getting soft. Pour over with the beer, season with salt and pepper and add 1 cup of water.

Reduce the heat to medium/low, cover with the lid and simmer the food until the meat is really tender and the vegetables cooked through. Towards the end of cooking increase the heat again, uncover the saucepan and leave the food to come to the boil so to help the sauce to thicken a bit.

Switch off the heat, spoon the yoghurt in the saucepan and gently stir so all the food is well coated with the white sauce. Leave the food on the cooker ring for a couple of minutes and serve immediately along with plain rice pilaf or mashed potatoes.