Havana Stew

Peel 2-3 not too ripe bananas and cut them into medium-sized pieces. Fry them in a little oil until golden and leave on kitchen paper to drain the fat, then salt them. In the same oil, fry briefly, just enough to take on a golden crust, 200 g beef tenderloin or good meat - boned from a cutlet - cut into medium julienne (elongated pieces). Remove the meat and also leave it to drain, then season it with salt and ground pepper. Add a little more fat if needed and fry in it onion cut into julienne, add likewise cut green pepper, several cloves of crushed garlic, a sprig of fresh thyme, and add one teaspoon of flour (level, without a heap). Stir well, and once the flour has browned a little, pour in 1 cup of beef broth - hot - and 1 cup of red wine. Stir well again, lower the heat and return the pieces of meat. Leave to simmer over very low heat for about half an hour to 45 min. Serve with a garnish of boiled white rice, the fried bananas and pieces of avocado.