Beef with Vegetables
- For the vegetables
- Bell pepper (1 yellow and red)
- 50 grams streaky Smoked bacon
- 1 large onion
- 300 grams tomatoes
- 200 grams Green cabbage
- 100 grams Frozen pea
- 1 tablespoon butter
- 1 tablespoon sweet ground paprika
- 300 grams Chicken liver
- 2 tablespoons Pastry flour
- 2 tablespoons clarified butter
- 2 tablespoons chopped parsley
- 100 milliliters Vegetable broth
- freshly ground peppers
For the vegetables: Halve the bell peppers, remove seeds and white ribs, rinse and cut into strips. Rinse cabbage and chop. Dice bacon very finely. Peel onion and chop also. Blanch tomatoes for a few seconds in boiling hot water, rinse with ice cold water, peel and cut into eighths. Fry bacon in hot butter in a pan, add onion and cabbage and cook about 3-4 minutes. Add bell peppers and peas and fry over low heat briefly. Pour in broth and simmer about 10 minutes in open pot. Then stir in tomatoes and paprika, warm slowly, for about 10 minutes.
Meanwhile, dice chicken liver into cubes, roll in flour, fry in butter and mix for 3 minutes before end of cooking into the vegetables.
For the beef: Turn beef in the flour mixture and sear on each side for 1 minute.
Season vegetables with parsley, salt and pepper, to taste.
On each plate, place three pieces of sirloin with vegetables and serve garnished as desired with salad.