800 g shoulder of beef, in strips 1 cm thick (try asking for this at a Swiss German grocery store)
1 tsp beef bouillon powder
2 yellow peppers
2 red peppers
2 green peppers
2 onions, finely diced
3–4 tbsp gravy powder
2 tbsp tomato puree
180 g thickened cream for making sauces (still no idea if I'm getting the right thing...full cream?)
1 Season the meat with salt and pepper.
2 Cut the peppers in half, remove the stalks, seeds and white
membranes, then cut into strips.
3 Put the meat in the porcelain dish and scatter the beef
bouillon powder, peppers and onions over the top.
4 Put the porcelain dish on to the wire shelf at level 2 of the cold
cooking space. Steam 100 °C, 40 minutes.
5 Pour out and collect the juices from the porcelain dish, stir
the gravy powder, tomato puree, the thickened cream and
paprika into the juices, then add this sauce to the meat.
6 Put the porcelain dish on to the wire shelf into the warm
cooking space at level 2. Regenerate 140 °C, 6–8 minutes.
Season to taste before serving.
Serve with polenta.