Beef strips with peppers and peas

Ingredients for 4 servings:

• 600 g beef (roast beef, fillet or rump steak)
• 1 onion(s), red
• 1 clove(s) garlic
• 1 bell pepper(s), yellow
• 2 tbsp clarified butter
• some salt
• some black pepper, freshly ground
• 200 ml beef broth
• 300 g peas, freshly split or frozen
• 1 can of chopped tomatoes (425 ml)
• 1 bunch of chives

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Rinse the beef, pat dry, and cut into strips. Peel the onion and garlic clove, then finely dice both. Halve, trim, rinse, and slice the bell pepper. Heat the clarified butter in a large pan and briefly fry the beef strips in batches, seasoning with a little salt and a few grinds of freshly ground black pepper. Remove from the pan and keep warm. Sauté the onions, garlic, and bell peppers in the frying fat. Then pour in the beef stock, bring to a boil, add the peas and chopped tomatoes, and season with a little salt and a few grinds of freshly ground black pepper. Cover and simmer for about 5 minutes. Then add the meat back in and season to taste. Rinse the chives, shake dry, finely chop, and stir into the minced meat. Serve with pasta, potatoes, or dumplings.