John Myers
Ingredients for 3 servings:
- 700 g beef (roast beef)
- 1 sauce gingerbread
- 4 tbsp paprika powder, sweet
- 1 tsp smoked paprika powder
- 250 ml red wine, dry
- 1 cup beef paste
- 100 ml vegetable stock
- 75 ml cream for soaking the gingerbread
- 2 m.-sized onion(s)
- 125 g butter
- some flour
- some clarified butter
- n. B. salt and pepper, black
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 35 minutes; Total time approx. 2 hours 5 minutes
in a pressure cooker
Rinse the meat with cold water, pat dry, remove any tendons, and cut into bite-sized cubes. Peel the onions and finely dice them. Melt a little clarified butter in a pressure cooker and brown the meat well on all sides. Then add the onions and braise briefly. Deglaze with red wine and vegetable stock. Add the two bell peppers, salt, pepper, and the cup of beef paste and stir well. Mix the butter with the flour and add to the sauce. Now braise everything with the lid closed for about 1.5 hours. At the end of the cooking time, soften the gravy cake in cream according to the package instructions. As soon as the pressure cooker has cooled enough to open the lid, stir in the gravy cake. In the meantime, you can prepare things like bread dumplings and red cabbage. And just like that, the tender meat is ready.
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