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Recipe supplied by V-ZUG.

Ingredients
For the beef
800g shoulder of beef, cut into 1cm thick stips
Salt
Pepper
1 tsp beef bouillon powder
2 yellow peppers
2 red peppers
2 green peppers
2 onions, finely diced

For the sauce
3 tbsp gravy powder
2 tbsp tomato puree
180g thickened cream
Paprika powder.

Method
Season the meat with salt and pepper
Cut the peppers in half, remove the stalks, seeds and white membranes, then cut into strips
Put the meat in a porcelain dish and scatter the beef bouillon powder, peppers and onions over the top
Put the dish into the cold cooking space of a V-ZUG Steam S 2012 oven at level 2
Steam at 100°C for 40 minutes
To make the sauce, pour out and collect the juices from the porcelain dish into a new dish and then stir the gravy powder, tomato puree, thickened cream and paprika into the juices
Add this new sauce to the meat.
Put the porcelain dish into the warm cooking space at level 2 and steam at 100°C for 6 to 8 minutes
Season to taste and serve with steamed rice or polenta.

March 9 @ 00:50

12:50 am

– 1:50 am

(1h)