Eigenschappen
Bereidingstijd: 60 min
Menugang: Hoofdgerecht
Bereidingswijze: Bakken
Aantal personen: 4 pers.
Ingrediënten:
- 4 biefstukken, op kamertemperatuur
- 2 paprika’s
- 125 gram champignons
- 1 tomaat
- 1 teentje knoflook
- 200 milliliter crème fraiche
- 4 eetlepels boter
- 4 takjes verse peterselie
- 1 eetlepel tomatenpuree
- 1 theelepel paprikapoeder
- versgemalen peper
- zout
- evt. 2 eetlepels wodka
Bereidingswijze
Halveer de paprika’s, verwijder de zaadlijsten en snijd de paprika’s inblokjes. Pel en snipper de ui fijn. Borstel de champignons schoon en snijd dezein plakjes. Pers het teentje knoflook.
Verhit 2 eetlepels boter in een koekenpan en fruit hierin de ui metpaprikapoeder, paprika, champignons en knoflook ca. 5 minuten. Bak detomatenpuree ca. 1 minuut mee. Verwarm wodka (optioneel) of en crème fraiche inde saus mee en breng deze op smaak met zout en peper.
Verhit de overige boter in een koekenpan, kruid de biefstuk met peper en bakdeze op hoog vuur in ca. 4 minuten rondom bruin en rosé van binnen. Verdeel debiefstuk over 4 borden en bestrooi ze met zout. Schep saus over het vlees engarneer het gerecht met een takje peterselie.
Dit gerecht bevat ca. 75g groenten per persoon.
Allergie informatie: bevat lactose
Geschikt voor: glutenvrij dieet, eiwitverrijkt dieet
Dieet variatietip: Bij lactose intolerantie kun je botervervangen door olie en crème fraîche door lactose vrije roomkaas. Volg jeenergie beperkt dieet, voeg dan geen wodka toe, neem een klein stukje biefstuk(ca. 40-50g) en zure room in plaats van crème fraîche (pas aan het eindtoevoegen zonder verwarmen).
Lekker met sperziebonen en aardappelkroketjes.
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