Roast beef with paprika sauce and fried potatoes

Name: Roast beef with paprika sauce and fried potatoes
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 kg Potatoes; 1 red onion; 3 TABLESPOONS clarified butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 150 g roasted red peppers (glass); 3 Stem(s) Parsley; 30 g black olives without stone; 2 Spring onions; 1 TEASPOON white balsamic vinegar; 1 pinch Sugar; 12 discs Roast beef cold cuts (approx. 30 g each)

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 kg Potatoes
1 red onion
3 TABLESPOONS clarified butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
150 g roasted red peppers (glass)
3 Stem(s) Parsley
30 g black olives without stone
2 Spring onions
1 TEASPOON white balsamic vinegar
1 pinch Sugar
12 discs Roast beef cold cuts (approx. 30 g each)

Directions

1
Wash the potatoes thoroughly and cook in boiling water for about 20 minutes. Drain, rinse with cold water and peel, leave to cool. Peel and finely chop the onion. Cut potatoes into slices. Heat clarified butter in a large pan. Put the potatoes into the pan and fry them for about 10 minutes, turning them several times until crispy brown. Add the onion 2-3 minutes before the end of the cooking time and fry it. Season to taste with salt and pepper
2
For the dip, drain the peppers in a sieve and dice them finely. Wash parsley, shake dry, pluck leaves from the stalks and chop finely. Chop the olives finely. Clean and wash spring onions and cut into fine rings. Mix bell peppers, olives, parsley and spring onions. Season to taste with vinegar, salt, pepper and sugar
3
Arrange the fried potatoes and 3 slices of roast beef on plates. Spread the dip on them