Steps

1. Lightly season 400g beef, thinly sliced with salt and pepper to taste.
   🕒 01:42
2. Heat a frying pan with olive oil (optional) and butter (optional). Quickly sear the beef, thinly sliced.
   🕒 01:51
3. Remove the seared beef, thinly sliced from the pan.
   🕒 02:24
4. Add a little more olive oil (optional) to the same pan and lightly sauté 1 clove of garlic.
   🕒 02:33
5. Add 1 whole onion and sauté until softened.
   🕒 02:48
6. Return the previously removed beef, thinly sliced to the pan with the sautéed onion.
   🕒 03:49
7. Add 2 tbsp all-purpose flour and coat everything evenly. Stir and cook. (This is the key! Cook it like making a simple roux.)
   🕒 04:07
8. Add a little more olive oil (optional) and butter (optional) to the pan. Scrape the bottom of the pan to get the fond, and add 200ml red wine.
   🕒 04:30
9. Once the alcohol from the red wine has evaporated, add 200cc chicken broth.
   🕒 05:05
10. Add 2 tbsp paprika powder and mix well.
    🕒 05:13
11. Add 200g tomato puree and simmer.
    🕒 05:53
12. Taste and adjust seasoning with salt (to taste) and pepper (to taste).
    🕒 06:46
13. Stir in butter (optional) to finish and turn off the heat. The sauté is now complete.
    🕒 07:44
14. Make butter rice. Add a pinch of salt (to taste) to warm cooked rice (optional) and mix in butter (optional).
    🕒 07:53
15. Plate the butter rice using a mold or similar.
    🕒 08:24
16. Arrange the sautéed beef around the plated rice and sprinkle with parsley (optional).
    🕒 08:32