Spicy Beef with Red Peppers

4.3 12 ratings

Prep. 10 min

Total 30 min

4 portions

Ingredients

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

Difficulty

easy

Nutrition per 1 portion

Sodium 688.3 mg

Protein 25.4 g

Energy 985.1 kJ / 235.5 kcal

Fat 10.7 g

Fibre 2.2 g

Saturated Fat 2 g

Carbohydrates 8.3 g

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