Summary

Ingredients

• 800 g roast beef
• pepper from the grinder
• 3 cloves garlic
• 1 hot peppers or chili peppers, red
• 1 onion (s)
• 4 tablespoon oil (olive oil)
• Fat, for deep-frying
• 2 teaspoons peppercorns, pickled
• 1 can tomato (s) (bottle tomatoes) (225g EW)
• 30 g olives, black without stone
• 1 dash Tabasco
• 50 g crème fraîche
• 600 g potato (s), youn
• Paprika powder

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Instructions

1. Wash the beef steaks and pat them dry, then season generously with salt and pepper.
2. Mince the garlic cloves and rub onto both sides of the steaks.
3. Wash the red chili pepper. Remove the seeds and ribs if you prefer less heat, or cut the whole pepper into rings.
4. Peel and dice the onion.
5. Heat 4 tablespoons olive oil in a large pan over medium-high heat.
6. Add the diced onion and sauté for 2-3 min until softened, then add the steaks and fry for 2 min on each side.
7. Remove the steaks from the pan and set aside.
8. Add the pickled peppercorns and pepper rings to the hot pan.
9. Pour 100 ml water over everything and simmer for approx. 20 min.
10. While the sauce simmers, preheat a deep fryer to 180°C (356°F).
11. Wash the young potatoes and cut them into narrow wedges.
12. Fry the potato wedges in the hot oil for 5-7 min until golden brown, then remove and drain.
13. Season the fried potatoes with salt and paprika powder.
14. Once the sauce has simmered 20 min, remove from heat, season with salt, pepper, and a dash of Tabasco, then stir in the crème fraîche until combined.
15. Place the steaks on serving plates, pour the sauce over them, and serve with the fried potatoes.