Beef curry with vegetables
ready in: 45 mins
PRODUCTS USED FOR THIS RECIPE
INGREDIENTS FOR 4 PEOPLE
2 bok choi
12 Brussels sprouts
2 small courgettes
4 ecodoses of water
600gr approx. beef
4 tablespoons extra virgin olive oil
salt and pepper, freshly ground
1 tablespoon curry powder
1 teaspoon paprika
½ teaspoon ground chilli
2 tablespoons flour
1, Wash and cut the vegetables, then cook them with 1 ecodose of water, on position
1 for 4 minutes after the hiss.
Turn off the heat, vent the valve, open the lid and set aside the vegetables on a dish.
2, Quickly rinse the cooker and dry it. Cut the meat
into chunks about 4cm long. Heat 2 tablespoons of oil in the open cooker, then toss the meat on a high heat for about 2-3 minutes. Add salt and pepper, then add the spices and mix with a wooden spoon. Add the white wine, then sprinkle with the flour and mix for another minute. Add the remaining 3 ecodoses of water, close the lid and cook on position 2 for 27 minutes after the hiss.
3, Turn off the heat, gradually vent the valve and wait 2-3 minutes before removing the lid. Continue cooking without the lid for a couple of minutes until the sauce has slightly thickened.
4, Serve the meat with the steamed vegetables, dressed with the remaining extra virgin olive oil and a pinch of salt