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- 500 g ribeye beef
- 3 onions
- 1 cup of water
- 50 g butter
- 80 g tomato purée
- 1 teaspoon mustard
- Smoked paprika powder
- Flour
- Salt
- Pepper
Ingredients
Recipe
- Prepare the Kamado BONO grill for direct cooking. Light the charcoal and wait until the temperature reaches 150°C. Adjust the upper and lower air vents to maintain a consistent temperature. Place a Grand feu pot into the holder or directly on the grill grate.
- Cut the beef into strips. Season with salt, pepper, and paprika powder, then coat lightly in flour. Finely chop the onions — their volume should be approximately 40% of the meat volume.
- Add butter to the heated pot, and once melted, add the beef. Sear the meat, then add the onions. Stir well, cover, and cook until all the liquid has evaporated. Keep the heat high during cooking. Occasionally uncover and stir. If the meat is not yet tender but the liquid has evaporated, add a small amount of water.
- After about 30 minutes, once the meat is tender and only a small amount of onions remain with a thick sauce formed, add the tomato sauce and mustard. Season with salt and pepper to taste, then mix well.
- Serve with mashed potatoes and pickled cucumbers.
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3 h +
4
2/3
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3 h +
4
2/3
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0 - 30 min
4
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1 - 2 h
4
2/3
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30 - 60 min
4
3/3
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0 - 30 min
2
1/3
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1 - 2 h
2
2/3
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30 - 60 min
2
1/3
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0 - 30 min
2
1/3
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See the recipe
1 - 2 h
4
2/3
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See the recipe
3 h +
4+
3/3