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🍽️ Juicy Beef Strips in Creamy Pepper Sauce

480 kcal · 30 min · 4 servings

Ingredients

• yellow bell pepper 250 g
• orange bell pepper 250 g
• parsley, fresh 40 g
• yellow onions 150 g
• olive oil 2 tbsp
• tomato paste 30 g
• sugar 1 tbsp
• wheat flour, Type 405 1 tbsp
• diced tomatoes 400 g
• vegetable broth 100 ml
• dried Italian herbs 4 tsp
• rose pepper 1 tsp
• salt 1 tsp
• black ground pepper 0.5 tsp
• ghee 2 tbsp
• beef rump steaks 600 g
• sour cream 100 g
• organic lemons 1 pcs

Instructions

1. 1. Preheat the oven to 160 degrees Celsius fan-assisted.
2. 2. Wash the bell peppers thoroughly inside and out.
3. 3. Halve the bell peppers and remove the core and stem base.
4. 4. Cut the pepper flesh into bite-sized pieces.
5. 5. Wash the parsley and shake it dry.
6. 6. Pluck the parsley leaves from the stems.
7. 7. Place the parsley leaves into the mixing container.
8. 8. Insert the measuring cup and chop the parsley for 8 seconds on speed 6.
9. 9. Transfer the chopped parsley into a bowl and set it aside.
10. 10. Peel the onions and quarter them.
11. 11. Place the onion pieces into the mixing container.
12. 12. Insert the measuring cup and chop the onions for 6 seconds on speed 8.
13. 13. Use a spatula to push any clinging onion pieces down from the sides.
14. 14. Add the olive oil to the onions.
15. 15. Remove the measuring cup from the mixing container.
16. 16. Sauté the onions using the sauté function for 4 minutes at 110 degrees Celsius.
17. 17. Add the tomato paste, sugar, flour, and pepper pieces.
18. 18. Add the chopped tomatoes, vegetable broth, herbs, and paprika powder.
19. 19. Add 1 teaspoon of salt and ½ teaspoon of pepper.
20. 20. Insert the measuring cup and cook the sauce for 15 minutes at 100 degrees with reverse stirring on speed 1.
21. 21. Meanwhile, heat ghee in an oven-safe pan.
22. 22. Sear the steaks on high heat for about 1 minute on each side.
23. 23. Place the pan in the hot oven and cook the meat for about 8 minutes (medium).
24. 24. Remove the meat from the oven.
25. 25. Loosely cover the meat with aluminum foil.
26. 26. Let the meat rest for about 5 minutes.
27. 27. Add the sour cream, two-thirds of the parsley, and the lemon zest to the sauce.
28. 28. Mix everything for 30 seconds at 100 degrees with reverse stirring on speed 3.
29. 29. Season the sauce with a splash of lemon juice, salt, and pepper.
30. 30. Mix the sauce again for 10 seconds at 100 degrees with reverse stirring on speed 3.
31. 31. Slice the beef into strips.
32. 32. Arrange the meat strips on plates.
33. 33. Add the pepper sauce.
34. 34. Garnish the dish with the remaining parsley.

Nutrition per serving

• kcal: 480
• Protein: 38 g · Fett/Fat: 22 g · Carbs: 28 g