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)
Beef Strips in Pepper Cream
Beef Strips in Pepper Cream

Instructions

  1. Cut the meat into thin strips about 1 cm wide.
  2. Let the butter get hot in a pan and fry the meat vigorously. Put the meat on a plate and keep it warm.
  3. 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.
  4. Spaetzle go best with this.

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