Layered Roast with Peppers, Tomatoes and Onions
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 1 hr 40 mins |
| Total Time | 2 hrs 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 kg beef roulade (approx. 6 slices)
- 6 large onion (s)
- 3 bell pepper (s)
- 3 bell pepper (s), yellow
- 500 g tomato (s)
- tomato paste
- 1 cup sour cream (0% fat)
- Paprika powder, hot pink
- salt and pepper
- possibly red wine or beef stock
- possibly garlic, freshly squeezed
Print Recipe
Pin Recipe Instructions
- Chop the onion very finely. Cut the peppers into fine strips and quarter the tomatoes.
- For later lacing, lay out kitchen thread on the worktop. Put the first roulade on top and season with salt, pepper and paprika powder, spread tomato paste (I tried the roast with fresh tomato rings - they slide and muddy too much for me). Then spread some sour cream.
- Top with finely chopped onion (freshly squeezed garlic is also delicious) and finely chopped paprika strips. Repeat the layers. Finish with meat. The last piece of meat is also seasoned with salt, pepper and paprika powder. Brush with a little oil and tie.
- Cook at 180 ° C in a preheated fan oven for approx. 80 - 100 minutes. Pour red wine or beef stock in between. After 60 minutes add the tomatoes and the rest of the peppers to the meat in the stock.
- I also serve fresh guacamole, baked beans, salad, flatbread or rice.
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