• 1040
• April 7, 2024

Baked beef with paprika and rice

Ingredients for 4 servings

• 4 beef roulades
• 3 large onions
• 2 cloves of garlic
• 1 red pepper
• 1 tbsp coconut oil
• 1 tb herbs of Provence
• 1 tablespoon tomato paste
• 1 tbsp paprika powder sweet
• 1 pinch of Pimentón spicy hot (smoked paprika powder, available on Amazon)
• 300 ml meat or vegetable broth
• Salt, freshly ground pepper
• 1 plentiful of EL Herbal Cream Cheese
• 1/2 cup of water
• 1 teaspoon potato flour

preparation

In the pressure cooker:

1. Divide the beef roulades into strips, peel the onions and garlic cloves and dice. Wash the pepper, remove the stem along with the ribs and seeds and cut into pieces.
2. Fry the roulade strips in the pressure cooker in the heated coconut oil, salt and pepper, remove and keep warm.
3. In the leftover oil, dice the diced onions and garlic cloves, season with herbs of Provence.
4. Add the pepper and simmer for another 5 minutes. Add the tomato paste and simmer for another 2-3 minutes. Add the warm rolled strips of roulade, salt and pepper again, sprinkle paprika and pimenton, add meat or vegetable broth.
5. Increase the temperature, close the pressure cooker and set the cooking level 2. When the temperature is reached, the cooking time of about 12 minutes begins. After the cooking time has elapsed, evaporate the pressure cooker according to the instructions, open the pressure cooker.
6. Add the herb cream cheese. Stir the potato flour in cold water and add to the beef for shredding. Boil again briefly. Possibly, if necessary or to taste, season.

For this I served rice (see also my tip "Rice without rice cooker to prepare perfectly").

Supported by Fissler and TheFruitAndFlowerBasket with a free Fissler product.

Pan-Fried Steak with Paprika Rice | April 2024