John Myers
Ingredients for 6 servings:
- 1 kg beef roulade(s) (approx. 6 slices)
- 6 large onions
- 3 bell peppers
- 3 yellow bell peppers
- 500 g tomatoes
- e.g. tomato paste
- 1 cup sour cream (10% fat)
- Paprika powder, hot
- salt and pepper
- possibly red wine or beef stock
- possibly garlic, freshly squeezed
Instructions
Working time approx. 45 minutes; Cooking/baking time approx. 1 hour 40 minutes; Total time approx. 2 hours 25 minutes
I derived this recipe from the Fajita processing
Finely chop the onion. Finely slice the bell peppers and quarter the tomatoes. Lay kitchen string on the countertop for tying later. Place the first roulade on top and season with salt, pepper, and paprika. Spread with tomato paste (I tried the roast with fresh tomato rings – they slip and squish too much for my liking). Then spread with some sour cream. Top with finely chopped onion (freshly squeezed garlic is also delicious with it) and finely sliced bell pepper strips. Repeat the layers. Finish with the meat. Season the last piece of meat with salt, pepper, and paprika. Brush with a little oil and tie. Cook at 180°C in a preheated convection oven for approx. 80-100 minutes. Add red wine or beef stock occasionally. After 60 minutes, add the tomatoes and the remaining bell peppers to the meat and stock. I serve it with fresh guacamole, baked beans, salad, flatbread or rice.
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