Spicy Beef with Red Peppers

4.6 5 Bewertungen

Zubereitung 10 Min

Gesamt 30 Min

4 portions

Zutaten

Spanish onion cut into pieces
45 g
parsley, fresh leaves and tender stems
3 - 4 sprigs
olive oil
30 g
red bell pepper cut into pieces (approx. 2.5 cm
300 g
chopped tomatoes, canned
100 g
salt plus extra to season, to taste
1 tsp
brown sugar
2 tsp
cayenne pepper, dried, flake
2 pinches
veal meat rump or tenderloin
450 - 500 g
black pepper, ground to season, to taste

Schwierigkeitsgrad

einfach

Nährwerte pro 1 portion

Natrium 688.3 mg

Eiweiß 25.4 g

Brennwert 985.1 kJ / 235.5 kcal

Fett 10.7 g

Ballaststoffe 2.2 g

gesättigte Fettsäuren 2 g

Kohlenhydrate 8.3 g

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