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

Print Recipe Pin Recipe

Instructions

1. Wash the steaks, pat dry and season with salt and pepper. Peel the garlic cloves, press through and brush the steaks with them. Wash the peppers and either cut them into rings or (if you don`t want it to be too hot) remove the stones and ribs beforehand. Peel and dice the onion. Heat the oil in a pan, sauté the onion, add the steaks and fry for 2 minutes on each side.
2. Meanwhile, heat the deep fryer to 180 ° C. Take the meat out of the pan again. Add the peppercorns and pepper rings to the frying stock. Pour 100 ml of water over the whole thing and cook for approx. 20 minutes. Season the sauce with salt, pepper and Tabasco. Stir in the creme fraiche.
3. While the sauce is cooking, wash the potatoes thoroughly and cut into narrow wedges. then fry in the hot frying fat until golden brown. Season the potatoes with salt and paprika powder before serving.
4. Serve the steaks with the sauce and the country potatos.