Carbonade with paprika vegetables

Carbonade with paprika vegetables

Carbonade with paprika vegetables is served in a creamy, slightly spicy cream sauce. Cut half a red, half a green and half a yellow pepper into bite-sized strips. Halve a mild white onion lengthwise and cut into strips. In a pan, first heat 1 tablespoon of olive oil. Lightly sauté the paprika vegetables and onions. Peel the garlic cloves, press through the garlic press and add to the paprika vegetable. Stir in tomato paste and Ajvar and fill up with vegetable stock. Season the paprika vegetables with pepper, salt and herbs from Provence. Simmer the paprika vegetables on a medium heat for approx. 10 minutes, reduce the temperature and stir in the cream fraiche. Rinse carbonade briefly under running water to remove any bone splinters and dry with kitchen paper. Heat the remaining olive oil in a pan. Fry the carbonate on each side for about 4-5 minutes until the meat begins to brown, as shown in the picture above. Season the carbonade with pepper, salt and paprika powder only after roasting to keep the meat juicy. Arrange carbonade with paprika vegetables on preheated plates. French fries, baked potatoes or potato wedges go well with it.

Servings: 2, Difficulty: 
Preparation time: 30 minutes, Total duration: 30 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
473 kcal
14 g
46 g
25 g

(C)opyright by Marions Kochbuch