One-pot sirloin steak stew with rice

Ingredients

• 500 g Thinly sliced beef
• 2 Bell peppers
• 0.5 Small leek
• 2.5 dl 4% cooking cream
• 3 msk Tomato paste
• 1 tsk Dijon mustard
• 1.5 msk Veal stock concentrate (The source specifies 1–2 tbsp.)
• 1 dl Bone broth powder
• 2 Garlic cloves (Pressed.)
• 1 tsk Oil (Preferably use oil spray.)
• Salt (To taste.)
• Pepper (To taste.)
• Parsley (Amount not specified.)
• 250 g Uncooked rice (Cook separately.)

Steps

1. 1

   Prepare the thinly sliced beef, bell peppers, and leek. Press the garlic and combine the stew ingredients with the cooking cream, tomato paste, Dijon mustard, veal stock concentrate, bone broth powder, and oil. Season with salt and pepper.

2. 2

   Cook the stew in the oven at 225 °C using convection and the grill setting for approximately 10 minutes.

3. 3

   Cook the rice separately according to the package instructions.

4. 4

   Serve the hot beef stew with the cooked rice and parsley.

Notes

The source specifies approximately 10 minutes of preparation and 10 minutes in the oven. The rice cooking time is not specified. The stated amount of veal stock concentrate is 1–2 tbsp; the nutritional information is calculated using 1.5 tbsp. The source lists approximately 475 kcal, 8 g fat, 58 g carbohydrates, and 44 g protein per serving.

Nutrition per serving

• main course
• everyday food
• meal prep
• oven-baked
• creamy
• quick
• Swedish