Healthy winter recipe for 2 people, takes only 25 mins; recipe has rapeseed oil, sweet potatoes, fresh thyme, onion, green pepper, garlic cloves, smoked paprika, cherry tomatoes, tomato puree, vegetable bouillon powder, fillet steaks and baby spinach.
Steaks with goulash sauce & sweet potato fries
Course: Healthy winter
Servings
2
servings
Prep time
10 mins
Ingredients
- Onion: 2 small onions, halved and sliced (190g)
- Smoked Paprika: 1 tsp smoked paprika
- Cherry Tomatoes: 85g cherry tomatoes, halved
- Garlic Cloves: 2 garlic cloves, sliced
- Sweet Potatoes: 250g sweet potatoes, peeled and cut into narrow chips
- Tomato Puree: 1 tbsp tomato puree
- Baby Spinach: 200g bag baby spinach, wilted in a pan or the microwave
- Rapeseed Oil: 3 tsp rapeseed oil, plus extra for the steaks
- Green Pepper: 1 green pepper, deseeded and diced
- Fresh Thyme: 1 tbsp fresh thyme leaves
- Vegetable Bouillon Powder: 1 tsp vegetable bouillon powder
- Fillet Steaks: 2 x 125g fillet steaks, rubbed with a little rapeseed oil
Directions
- Heat oven to 240C/220C fan/gas 7 and put a wire rack on top of a baking tray. Toss the sweet potatoes and thyme with 2 tsp oil in a bowl, then scatter them over the rack and set aside until ready to cook.
- Heat 1 tsp oil in a non-stick pan, add the onions, cover the pan and leave to cook for 5 mins. Take off the lid and stir - they should be a little charred now. Stir in the green pepper and garlic, cover the pan and cook for 5 mins more. Put the potatoes in the oven and bake for 15 mins.
- While the potatoes are cooking, stir the paprika into the onions and peppers, pour in 150ml water and stir in the cherry tomatoes, tomato puree and bouillon. Cover and simmer for 10 mins.
- Pan-fry the steak in a hot, non-stick pan for 2-3 mins each side depending on their thickness. Rest for 5 mins. Spoon the goulash sauce onto plates and top with the beef. Serve the chips and spinach alongside.
