Quick steak paprika pan with sweet potato puree

Name: Quick steak paprika pan with sweet potato puree
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 500 g Sweet potatoes; 500 g Potatoes; 7-10 Tbsp Salt; 1 (approx. 225 g) baby onion; 2 red peppers; 1 green pepper; 2 (approx. 500 g) Rump steaks; 6-8 TABLESPOONS Olive oil; 2-3 TEASPOONS Cajun spice mix; 4 Stem(s) Parsley; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Freezer bag

AUTHOR
Zackary Austin

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

500 g Sweet potatoes
500 g Potatoes
7-10 Tbsp Salt
1 (approx. 225 g) baby onion
2 red peppers
1 green pepper
2 (approx. 500 g) Rump steaks
6-8 TABLESPOONS Olive oil
2-3 TEASPOONS Cajun spice mix
4 Stem(s) Parsley
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
7-10 Tbsp Freezer bag

Directions

1
Peel, wash and roughly dice the potatoes. Cook in boiling salted water for about 20 minutes. Peel and halve the onion and cut into strips. Halve the bell peppers, clean, wash and cut into strips. Cut steaks into strips
2
Pour the meat, paprika, onion, 3-4 tablespoons of oil and Cajun into a sealable freezer bag. Seal and knead well. Leave to stand briefly. In the meantime wash parsley, shake dry and chop finely, except for a few leaves for garnishing
3
Heat a large frying pan, fry the steak and paprika mixture over a high heat for 4-5 minutes, season with salt and pepper
4
In the meantime drain and mash the potatoes. Add 3-4 tablespoons of oil. Season potatoes with salt and nutmeg. Arrange steak pan and puree on plates, sprinkled with parsley. Add the rest of the puree and garnish with parsley leaves