Sliced ​​meat with sweet peppers, mushrooms and carrots

Ingredients for 2 servings:

• 250 g beef (beef rump)
• 3 sweet bell peppers
• 1 onion(s)
• 1 carrot(s)
• 1 spring onion(s)
• 3 mushrooms, brown
• broth
• 1 tsp red curry paste
• 2 tbsp sweet chili sauce
• a little olive oil
• pepper, black
• Sauce thickener

Instructions

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

simply

Wash the rump, pat dry, and cut into strips. Wash the sweet peppers and cut into thin strips. Peel the carrots and cut into thin slices. Wash the mushrooms and slice them. Peel, quarter, and chop the onions. Cut the spring onions into small rings. Brown the meat all over in hot olive oil, remove from the fat, and set aside. Sauté the quartered onion in the frying fat until translucent. Add the carrots, peppers, and mushrooms. Deglaze with the stock and bring to a boil briefly. Add the sweet chili sauce. Stir in the curry paste. Add the seared meat and let it warm through. Finally, add the spring onions. Season with curry paste and pepper. Thicken with a sauce thickener, if desired. Serve with rice.