Summary

Ingredients

• 1 kg beef in one piece, lean
• 5 bell pepper (s), red, diced
• 2 zucchini, halved, sliced
• 5 carrot (s), halved, sliced
• 150 ml vegetable broth, boiling
• 100 ml cream
• 3 tablespoon soy sauce
• Paprika powder, hot pink
• salt and pepper
• 3 clove (s) garlic, finely chopped
• 1 chilli pepper (s), finely chopped
• Cheese (Emmentaler), grated
• Oil (sesame oil)

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Instructions

1. First you need to cut the meat into relatively thin slices about 1 cm thick. Season with salt and pepper and fry briefly and spicy in a little hot sesame oil. Then take it out.
2. Now, in the same pan, stir in 1 clove of garlic and half a chopped chilli pepper. Then add the carrot and paprika pieces and season generously with salt, pepper and paprika powder. Fry them well so that they are still slightly crunchy
3. In the meantime, put the remaining cloves of garlic and chilli pieces in a container and pour the boiling vegetable stock over them. After about 5 minutes, add the cream, soy sauce and 1 tablespoon sesame oil and stir everything together.
4. Now cover the bottom of a large baking dish with a layer of meat. First put the zucchini pieces on top, then the carrot and pepper pieces. Then put the remaining pieces of meat on top and distribute the sauce evenly over everything. Finally, sprinkle with as much cheese as you like.
5. Cook the casserole in the preheated oven at 180 ° C for approx. 45 to 55 minutes.