Beef Pan

with bell peppers
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Beef Pan
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Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
305
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories305 kcal(15 %)
Protein39.4 g(40 %)
Fat11.5 g(10 %)
Carbohydrates10 g(7 %)
Author of this recipe:

Ingredients

for
4
Ingredients
700 grams
2
2
200 grams
yellow Tomatoes
200 milliliters
1 tablespoon
1 teaspoon
1 tablespoon

Preparation steps

1.

Rinse the beef rump roast under cold water, pat dry and cut into strips.

Rinse the bell peppers, cut in half, remove seeds and ribs, and cut into thin strips. Rinse the yellow tomatoes, cut into quarters and cut out the stalk. Puree the yellow tomato quarters with the vegetable broth in a blender.

2.

Heat safflower oil in a pan and brown the beef rump roast all around. Add the bell peppers, and season with salt, and stir in the ginger powder.

3.

Pour in the tomato puree, bring to a boil and cook over low heat for about 10 minutes.

4.

Mix the potato flour in a little cold water and stir into the beef and bell peppers. Season with salt and pepper and serve as desired with steamed potatoes.