Roast beef stew with plantains and coconut sauce

Ingredients for 4 servings:

• 1 kg roast beef
• 1 small cauliflower
• 5 onions
• 3 banana(s) , (cooking)
• 2 bell peppers, red
• 250 ml white wine, dry
• 1 small can of coconut cream
• 6 tbsp oil
• 1 tbsp butter
• 1 tbsp curry powder, hot
• Salt
• pepper
• Cayenne pepper

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 55 minutes

A recipe from South Africa

Mix 100 ml of white wine with the curry powder to make a marinade. Cut the roast beef into strips about 1 cm thick and let it marinate for 1 hour. Dice the bell peppers. Cut the cauliflower into small florets. Peel the onions and slice them. Peel the plantains, slice them, and sauté them in butter. Remove the meat from the marinade, reserving the marinade. Brown the drained meat strips in batches in oil in a pan. Season the meat with salt and pepper. Add the diced bell peppers, onion rings, cauliflower florets, and the sautéed plantains to the frying fat and sauté gently. Then add the meat. Add the remaining white wine, the marinade, and the coconut cream, and let it simmer with the lid on for 15 minutes. Season with salt and cayenne pepper to taste.