Beef Strips with Curried Sour Cream

Preparation/cooking time: ca. 60m

For 4 servings

Nutritional Information

Contains 367 Kcal, 33g Protein, 20g Carbohydrates, 18g Fat


  • 150 g frozen peas
  • salt and pepper to taste
  • 0.25 tsp. salt
  • 100 g sour single cream
  • 500 g salsify
  • 1 tbsp. olive oil
  • 1 shallot, cut into rings
  • 1 clove of garlic, finely chopped
  • 1 tin chickpeas (approx. 400 g), rinsed, drained
  • 400 g rump of beef, cut into 1-cm-wide strips
  • 1 dl vegetable bouillon
  • 1 tbsp. sesame seeds
  • a little pepper
  • 0.5 tsp. curry powder

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  • Thoroughly brush the black salsify under running water, peel in water and slice into approx. 1 cm thick slices. Heat the oil in a pan. Sauté the shallots, garlic and salsify for approx. 3 mins. Add the peas and chickpeas and continue cooking for about 2 mins. Pour in the stock, cover and simmer for approx. 10 mins., season.
  • Heat the oil in a frying pan. Stir fry the meat for approx. 2 mins., add the sesame and finish cooking for about a minute, season.
  • Stir together the sour half cream and curry, season with salt. Arrange the vegetables with the meat on plates, accompanied by the curry sour cream.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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