Beef Strips in Pepper Cream
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g rump steak (s) or fillet
- 30 peppercorns, green, pickled
- Tomato paste, 10 cm from the tube
- 0.5 liter ½ broth
- 0.25 liter ¼ red wine
- 1 cup cream
- 4 tablespoon butter
- salt and pepper
- 1 onion (s)
Print Recipe
Pin Recipe Instructions
- Cut the meat into thin strips about 1 cm wide.
- Let the butter get hot in a pan and fry the meat vigorously. Put the meat on a plate and keep it warm.
- Dice the onion and fry in the pan until translucent. Deglaze the roasting mixture with wine and let the wine boil down a little, loosening the roasting mixture from the bottom, stir in the tomato paste. Add the stock, green pepper and cream and bring to the boil. Stir the sauce well with a magic wand. Add the meat again and let it steep. Season to taste with salt and pepper.
- Spaetzle go best with this.
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