Beef curry with vegetables

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