BEEF: IT'S WHAT'S FOR DINNER

Beef stroganoff

800 g shoulder of beef, in strips 1 cm thick (try asking for this at a Swiss German grocery store)

Salt

Pepper

1 tsp beef bouillon powder

2 yellow peppers

2 red peppers

2 green peppers

2 onions, finely diced

Sauce

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?)

Paprika powder

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.

Tip

Serve with polenta.