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Beef with paprika

Tagliatelle, dandelion salad

00:50

Total: 50 min

00:15

15 min

00:35

35 min

Ingredients

4 servings
  • 320 g Beef
  • 80 g matchstick bacon strips
  • 2 Carrots
  • 1 Yellow peppers
  • 1 Red peppers
  • 1 Green peppers
  • 2 Tomatoes
  • 2 Onions
  • 2 garlic clove
  • 240 g dandelion
  • 50 g Parsley
  • 120 g Tagliatelle
  • 100 mL Crème fraîche half fat
  • 2 tablespoon Paprika
  • 1 teaspoon Thyme
  • 1 teaspoon bay leaf powder
  • 1 tablespoon chicken bouillon powder
  • 30 mL Olive oil
  • 15 mL Walnut oil
  • 5 mL Wine vinegar
  • 1 teaspoon Mustard wholegrain
  • 4 pinch Salt
  • 4 pinch Pepper

Preparation

  • Peel and finely chop the garlic and the onions.
  • Peel the carrots and cut into rounds.
  • Wash the peppers, remove the seeds and cut in strips.
  • Blanch and dice the tomatoes.
  • In a pressure cooker, fry the meat in 2 tablespoons of hot olive oil for 3 to 4 minutes.
  • Remove and set aside.
  • Add the matchstick bacon strips, onions and carrots.
  • Fry without burning over medium heat until golden-brown.
  • Return the meat to the cooker.
  • Add the tomatoes, garlic, thyme and bay leaf, the broth and 250 ml of water. Simmer to reduce.
  • Sprinkle with paprika; add salt and pepper.
  • Close the pressure cooker and cook for 25 minutes over medium heat after the first whistle.
  • In the meantime, cook the pasta al dente according to package instructions.
  • Mix with a little olive oil before serving.
  • In the meantime, wash and dry the dandelions.
  • Season with the vinaigrette made of walnut oil and mustard. Add salt and pepper.
  • Open the pressure cooker and add the peppers and a little water if necessary.
  • Simmer for 10 more minutes.
  • Serve the paprika beef along with tagliatelle and dandelion salad.

Recipe tips

  • Fruits and vegetables: at least five a day. They are authentic allies for your health.