Peppered Beef with Carrots and Brussels Sprouts

Last Updated on December 7, 2024

Beef meat cut into cubes, seasoned with pepper, sauteed in onion until tender, served with boiled Vegetable Recipes thickened with roux.

Ingredients:

1 kg of beef front 2 pcs larger onions crushed black or colored pepper smooth flour fat water salt For Vegetable Recipes: 250-300 g small cabbage 3-4 pcs of carrots 1-2 pcs strips of pressed garlic 3 tbsp butter 1 tbsp smooth flour mildly salted water pepper salt Next attachment: boiled potatoes or mashed potatoes

Procedure:

Rinse and dice the meat, put the finely chopped onion in a saucepan with melted lard and fry until golden brown

.Add the diced meat, season preferably with freshly ground black or coloured pepper, cover with water, cover with a lid and simmer, after about 30 minutes dust with plain flour, dilute with lukewarm water and simmer until tender, add salt to taste

Prepare the Vegetable Recipes; cut the peeled carrot into rounds, rinse the cabbage together with the carrot, put it in salted water, boil it for about 10-12 minutes, transfer it to a sieve and cool it with ice water, keep some water from the Vegetable Recipes

Melt the butter in a saucepan, add the flour and whisk to make a light roux, add the kale, carrots, season with garlic and pepper, add salt if necessary, add a little water from the Vegetable Recipes and boil briefly

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Serve the meat with juice with cooked cabbage and carrots thickened with the roux and serve with boiled or mashed potatoes or mashed potatoes.

Note:

Photo: Naďa Indruchová