Spanish oven braised steaks

Name: Spanish oven braised steaks
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4
Ingredients: 1 Onion; 1 Garlic clove; 1 red, green and yellow peppers; 300 g cherry tomatoes; 4 thick rump steaks (2-3 cm thick, à approx. 200 g); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Flour; 8 TABLESPOONS Olive oil; 300 ml Red wine; 1 kg Potatoes (mainly waxy); 200 g green olives without stone; 200 ml Milk; 30 g Butter; 7-10 Tbsp Aluminium foil

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 4

1 Onion
1 Garlic clove
1 red, green and yellow peppers
300 g cherry tomatoes
4 thick rump steaks (2-3 cm thick, à approx. 200 g)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Flour
8 TABLESPOONS Olive oil
300 ml Red wine
1 kg Potatoes (mainly waxy)
200 g green olives without stone
200 ml Milk
30 g Butter
7-10 Tbsp Aluminium foil

Directions

1
Peel and chop the onion and garlic. Halve, clean, wash and chop the peppers. Wash the tomatoes. Dab meat dry, cut in half crosswise, season with salt and pepper and turn in flour.
2
Heat 4 tablespoons of oil in a large frying pan and fry the steaks for about 2 minutes on each side. Spread the steaks in an ovenproof dish. Steam vegetables in hot frying fat for about 3 minutes, season with salt and pepper and deglaze with wine.
3
Spread the vegetables over the steaks. Braise in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) for about 2 hours. Cover the last 30 minutes with foil.
4
In the meantime, peel and wash the potatoes and cut them roughly into pieces. Cover the potatoes and cook in boiling salted water for about 20 minutes. Chop olives finely. Warm up the milk. Drain potatoes. Add butter, 4 tablespoons of oil and warm milk and mash coarsely.
5
Stir in the olives. Season mashed potatoes with salt and pepper. Take steaks with vegetables out of the oven, arrange. Add mashed potatoes.