Beef strips with mushrooms

Ingredients for 6 servings:

• 700 g beef fillet(s)
• 300 g mushrooms
• 300 g bell pepper(s)
• 100 g shallot(s)
• 1 tbsp, heaped paprika paste, mild
• 1 tbsp, heaped tomato paste
• 3 shallots
• 2 tbsp, heaped parsley leaves
• 50 ml soy sauce, dark, naturally brewed
• 40 ml nut oil
• 3 tbsp, heaped mustard, medium hot
• 2 tbsp, grated pepper paste, mild
• 1 tsp, sautéed rosemary, dried, ground
• 1 tsp, levelled allspice, dried, ground
• 1 tsp, streaky curry paste, red
• 1 tsp, levelled white pepper, finely ground
• n. B. Salt

Instructions

Working time approx. 30 minutes; Rest period approx. 3 days; Cooking/baking time approx. 40 minutes; Total time approx. 3 days 1 hour 10 minutes

extremely tasty, without added artificial flavors

The weights of the first four ingredients refer to already cut and prepared meat. Combine all ingredients for the marinade in a blender with an immersion blender until smooth. Wash the fillet, pat dry with kitchen paper, trim, and cut into 2 cm slices. Toss the meat with the marinade and let it sit in the refrigerator for approximately 48-72 hours. If you have a vacuum sealer, use it to seal the mixture so the marinade absorbs even better into the meat. Clean and slice the mushrooms. Peel and deseed the bell peppers, and cut into small sticks. Also clean and thinly slice the shallots. Brown the marinated meat in a hot pan until well-fed. The cooking time for the meat is approximately 10 minutes. Then remove it and brown the remaining ingredients in the frying fat. Once everything is evenly cooked, add the meat back in and let it sizzle for another 5-10 minutes over low heat. The beef strips with mushrooms are now ready to serve. Serve with fried potatoes or spaetzle.