Beef Pan Super Delicious

Summary

Ingredients

• 400 g beef (e.. roast beef, oulash, schnitzel, etc.)
• 150 g mushrooms
• 400 pointed peppers, red
• 200 g beans, reen (French beans, frozen)
• Salt water
• Water (ice water)
• 1 ½ cube bouillon (beef bouillon)
• 1 tablespoon marjoram
• 3 clove (s) garlic
• 0.5 teaspoon ½ chili powder
• 750 ml water
• 2 tablespoon flour
• sugar
• salt and pepper
• 1 tablespoon paprika powder, noble sweet
• 1 tablespoon mustard (tarragon mustard)
• 1 tablespoon butter
• 2 teaspoon, heaped coffee powder, instant
• 3 tomato (s)
• 2 medium onion (s)

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Instructions

1. Dice the onions. Cut the beef into 1 cm pieces, removing any cartilage and tendons. Blanch the tomatoes in boiling water for 30 seconds, then rinse, peel, and chop into small pieces.
2. Heat a roasting pan and cook the beef until browned. Add the onions and tomatoes, then the garlic. Sprinkle with paprika powder and toast for 1-2 minutes.
3. Add a pinch of sugar. Dust with 2 tablespoons flour and cook for 2-3 minutes, stirring until the paprika browns. Deglaze with water, then add the beef bouillon cubes, half of the marjoram, instant coffee powder, a pinch of pepper, and chili powder.
4. Cover and simmer over medium heat for 1 hour with the lid on, stirring every 10 minutes. If the sauce becomes too thick, add water a little at a time to reach the desired consistency.
5. While the beef simmers, boil the green beans in salted water for 10 minutes. Transfer to ice water, then cut in half and set aside. Slice the mushrooms 3-4 mm thick. Clean the peppers and cut into 1 cm cubes.
6. After 1 hour, when the beef is tender, stir in the mushrooms and simmer for 5 minutes. Add the red peppers and mustard, and simmer for 10 minutes more with the lid on, until the peppers are tender-crisp and bright in color.
7. Stir in the green beans and butter to create a creamy sauce. Season with salt to taste. Serve with cooked rice and mixed salad.