Beef escalopes in tomato sauce

Name: Beef escalopes in tomato sauce
Ingredients: 400 g beef round; 40 g all-purpose flour; 60 ml oil; 2 medium onions (300 g); 1 medium bell pepper (150 g); 2 medium carrots (200 g); 100 g parsnip; 3 garlic cloves; 1000 ml water for blanching; 1 kg tomatoes; 1 teaspoon Delikat seasoning; 1 teaspoon salt; 1 teaspoon dried basil; 250 ml hot water; 1/4 teaspoon ground pepper

Meat - Beef escalopes in tomato sauce by Iasmina P. - Recipia

Beef escalopes in tomato sauce with tomatoes and vegetables simmer gently until the meat is tender and the sauce turns sweet and tangy. The carrot sweetens the tomato juice, while the slices of beef round, cut about as thick as a finger, keep their shape in the sauce; the onion and pepper soften, with dried basil in the background. I usually spoon extra sauce over mashed potatoes. Preparation: 20 minutes. Cooking: 68 minutes. Resting: 0 minutes. Total time: 88 minutes. Servings: 4. Approximately 440 kcal and 25 g protein per serving.

Ingredients

400 g beef round
40 g all-purpose flour
60 ml oil
2 medium onions (300 g)
1 medium bell pepper (150 g)
2 medium carrots (200 g)
100 g parsnip
3 garlic cloves
1000 ml water for blanching
1 kg tomatoes
1 teaspoon Delikat seasoning
1 teaspoon salt
1 teaspoon dried basil
250 ml hot water
1/4 teaspoon ground pepper

Preparation

1. Cut the beef round into slices about as thick as a finger and pat them dry with paper towels. Dredge the slices in flour and shake off the excess well. 2. Heat the oil in a large pot and brown the meat for 2 minutes on each side, then transfer the slices to a plate. 3. In the same pot, using the remaining oil, add the chopped onion and pepper, the grated carrots and parsnip, and the whole garlic cloves. Cook for 3 minutes, just until they change color. 4. Blanch the tomatoes in 1000 ml of boiling water for 1 minute, peel them, then blend them with the Delikat seasoning. 5. Pour the tomato juice over the vegetables and nestle the meat into the sauce. Add the salt and basil, cover the pot and simmer over low heat for 60 minutes, until the meat is tender. If the sauce reduces too much, gradually add up to 250 ml of hot water. 6. Sprinkle with the pepper, remove the garlic cloves and take the pot off the heat.

Notes

Wheat flour contains gluten; for a gluten-free version, use 40 g rice flour and check the Delikat seasoning label. You can replace the parsnip with 100 g grated celeriac. Slices of equal thickness, about as thick as a finger, cook more evenly; thicker ones may need more time. Very watery tomatoes make a thin sauce, so remove the lid for the last 10 minutes and let it reduce. A blender makes the sauce smooth, while tomatoes crushed with a fork leave small pieces. If your homemade Delikat seasoning is already salted, use less salt at first and adjust the seasoning when the meat is tender. Keep the dish in a covered container in the refrigerator for up to 3 days; when reheating, add a little water if the sauce has thickened. You can also serve it with plain rice, with the sauce spooned on top.