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Beef, Mushrooms, Bell Pepper and Tarragon Stew

5 from 7 votes
Course Dinner
Cuisine European
Servings 4 people
Calories 320 kcal

Ingredients
 

  • 500 g Beef cutlets
  • 2 Zucchini, a yellow one and a tabby one
  • 1 Big radish
  • 1 Green pepper
  • 1 Red pepper
  • 2 Diced carrots
  • 1 bunch Freshly chopped tarragon
  • 1 bunch Flat-Leaf parsley
  • 6 Garlic cloves chopped
  • 1 Diced large white onion
  • Peanut oil for frying
  • 300 g White mushrooms freshly diced
  • 2 tbsp Rose paprika powder
  • 300 ml Vegetable broth
  • Salt and pepper to taste.
  • 200 g Rice

Instructions
 

  • Heat a large casserole with peanut oil, fry the diced onion and the chopped garlic cloves in it.
  • After about 5 minutes, add the meat and fry well.
  • Dice the radish and carrots.
  • Add the radish and carrots and fry well.
  • Now add the remaining vegetables and stir well and fry, finally add the mushrooms, stir the roast again briefly.
  • Add the bunch of tarragon and parsley, pour in the hot bouillon and simmer for 30-40 minutes.
  • In the meantime, boil water for the rice. Serve with the rice.

Nutrition

Serving: 100gCalories: 320kcalCarbohydrates: 63.1gProtein: 7.9gFat: 3.6g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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