Sliced meat with Sweet Peppers, Mushrooms and Carrots
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 30 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g beef (beef rump)
- 3 bell peppers, red, yellow, green (sweet peppers)
- 1 onion (s)
- 1 carrot (s)
- 1 spring onion (s)
- 3 mushrooms, brown
- broth
- 1 teaspoon curry paste, red
- 2 tablespoon sweet chili sauce
- little olive oil
- Pepper, black
- Sauce thickener
Print Recipe
Pin Recipe Instructions
- Wash, pat and cut into strips. Wash the sweet peppers and cut into thin strips. Peel the carrot and cut into thin slices. Wash and slice the mushrooms. Peel, quarter and cut the onion. Cut the spring onion into small rings.
- Fry the meat all around in hot olive oil, remove from the fat and set aside. In the frying fat, let the quartered onion become translucent. Add the carrot, bell pepper and mushrooms and fry. Deglaze with the broth and bring to the boil briefly.
- Add the sweet chili sauce. Stir in the curry paste. Add the seared meat and let it warm up. Finally add the spring onion. Season to taste with curry paste and pepper. Depending on your taste, thicken with a sauce thickener if necessary.
- Rice goes well with this.
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