Soft steaks in Juice Sauce with Puree

Helena Radulovic Toffolon

Sep 9, 2025

6 min read

Updated: 5 days ago

Soft steaks in Juice Sauce with Puree

Deliciously Simple Sunday Lunch: Juicy Steaks with Mashed Potatoes and Pepper Salad

A Complete Sunday Lunch for the Whole Family

When it comes to family gatherings, few meals evoke the warmth and togetherness of a complete Sunday lunch. Imagine the scene: a beautifully set table, the aroma of delicious food wafting through the air, and the sound of laughter and conversation filling the room. One of the star dishes in this delightful spread is soft steaks simmered in a rich, juicy sauce, perfectly complemented by creamy mashed potatoes and a refreshing pepper salad.

The Star of the Meal: Soft Steaks in Juicy Sauce

The steaks are the centerpiece of this Sunday feast. They are cooked to perfection, tender and succulent, soaking up the flavors of the sauce, which is crafted from a blend of savory herbs, spices, and perhaps a splash of red wine for depth. The sauce not only enhances the flavor of the meat but also creates a delightful glaze that makes each bite an explosion of taste. As the steaks cook low and slow, they become incredibly tender, allowing them to practically melt in your mouth.

Creamy Mashed Potatoes

Next to the steaks, the creamy mashed potatoes serve as a comforting side dish. Made from fresh, starchy potatoes, they are boiled until soft and then whipped to a velvety texture with butter and cream. The addition of a hint of garlic or a sprinkle of chives can elevate the flavor profile, making them irresistible. These mashed potatoes are not just a side; they are the perfect vehicle for soaking up the luscious sauce from the steaks, creating a harmonious blend of flavors on each plate.

A Refreshing Pepper Salad

To balance the richness of the steak and potatoes, a vibrant pepper salad adds a refreshing crunch to the meal. This salad can be composed of various colorful bell peppers, sliced thinly, and tossed with a light vinaigrette. The acidity of the dressing cuts through the richness of the main dishes, while the crisp texture of the peppers provides a delightful contrast. You might also consider adding other ingredients such as red onions, cucumbers, or even a sprinkle of feta cheese to enhance the flavor and visual appeal.

Preparation Made Simple

The preparation of this mouthwatering Sunday lunch is straightforward and relatively quick, making it accessible even for those who may not consider themselves expert cooks. The key to success lies in working in sync with the other ingredients. Start by marinating the steaks to infuse them with flavor, then prepare the mashed potatoes while the steaks are cooking. As the potatoes boil, you can whip up the salad, ensuring that everything is ready to serve at the same time.

Follow the Recipe

To achieve the best results, it is essential to follow the recipe closely. Each step is designed to build layers of flavor and create a cohesive meal that everyone will enjoy. Don't hesitate to make adjustments based on your family's preferences; perhaps you prefer a bit more spice in the sauce or a creamier texture in the mashed potatoes. The beauty of cooking is in the ability to personalize your dishes while still maintaining the essence of the recipe.

Conclusion

In conclusion, this complete Sunday lunch is not just about the food; it is about creating memories with loved ones around the table. The combination of soft steaks in juicy sauce, creamy mashed potatoes, and a refreshing pepper salad promises to delight the palate and bring everyone together. I believe you will enjoy this meal as much as my family does, and I encourage you to gather your loved ones and savor this delicious experience together.

Soft-steaks-in-Juice-Sauce-with-Puree — **Soft steaks in Juice Sauce** **with** **Puree**

Ingredients: medium, total time: 80 min. 4 serving

700 g (chicken, pork, or beef) steaks cut to 6- 7 mm thickness
4 Tbsp Olive oil EVO
1 onion/ finely chopped
2 big cloves of garlic/ minced
1/2 yellow bell pepper/ diced and blended
1+1/2 tsp allspice red ground paprika / for seasoning meat and sauce - divided
1+ 1 tsp salt/for seasoning meat and sauce - divided
1+1 tsp black pepper/ for seasoning meat and sauce-divided
1 + 1 tsp dry bio spice Vegeta/ for meat and sauce - divided
3 + 1.5 Tbsp flour/ for seasoning meat and sauce - divided
2 tsp mustard
300+250 ml of water/divided
1 tsp dry parsley/ for sprinkling

Mashed Potatoes:

6 medium potatoes/ diced
water +1 tsp salt
1 cube of butter /20 g
150 ml milk
1 tsp salt

Pepper Salad:

6 whole long peppers (red, green, or yellow)/washed, baked, then cut lengthwise
EVO olive oil to taste
Salt and black pepper to taste
4 cloves of garlic/ minced

Preparation:

Prepare all the ingredients as described above.

Preparation of Peppers and Potatoes:

Wash the peppers well.
Wipe them with kitchen paper and place them on baking paper on an oven tray.
Bake in a preheated oven at 200 °C for about 35–40 minutes. Let it cool.
While the peppers are cooling, prepare the potatoes.
Peel the potatoes and remove the impurities, then wash well. Cut into smaller pieces and put in a pan with a little salt and add water. Cook for 23 minutes.
While the potatoes are cooking, peel the peppers, remove the stems and the seeds.
Drain the excess liquid from the peppers and cut them lengthwise into 4 parts. Place them in a salad bowl.
Drizzle with olive oil, salt, and black pepper to taste; add minced garlic and parsley and mix.
Put the prepared salad in the refrigerator.
When the potatoes are cooked, strain them well and put them back in the pot.
Mash them well and add a cube of butter, and mix everything well.
Now add salt and milk gradually and mix with a mixer until you get a smooth mixture without lumps. Set aside.

Preparing the main dish:

Cut the meat into steaks, thickness of 7-8 mm.
Season with salt and black pepper, and sprinkle with Vegeta dry seasoning.
When you're done, sprinkle with red ground paprika and rub well on both sides.
Pour 4 full spoons of flour into a shallow plate and roll the steaks well on both sides.
Chop the onion and garlic finely.
Cut the 1/2 yellow pepper into cubes, then blend it with 30 ml water in a super chopper to smaller cubes.
Heat the oil well in a frying wok pan over low-moderate heat.
Fry the steaks for about 4 minutes on both sides until golden brown. Place the steaks on a plate. Set aside.
In the same wok pan, add chopped onion and fry until soft. Then add minced garlic, stir for 40 seconds until the garlic smells.
Now add blended pepper, stir occasionally over low-moderate heat with the lid on. Simmer for about 5–6 minutes.
Add the rest of the flour (about 1. 5 Tbsp), stir for 2–3 minutes, until the flour turns golden brown.
Immediately add mustard, allspice, dry spice Vegeta, black pepper, salt and the amount of water; stir all well.
Let it boil for about 10 minutes.
Take a hand mixer and blend the sauce into a smooth cream.
Return the steaks and cover the pan.
Add water as needed (I added 200 ml of water)
Simmer for about 10–15 minutes, covered.
During cooking, add the rest of the water and scrape the bottom of the pan with a wooden spoon to make the sauce even tastier.
Wait for the sauce to thicken well; simmer for about 15–20 minutes, stirring occasionally.
Finally, sprinkle with chopped parsley as you like.
Turn off the heat.
Serve with mashed potatoes and pepper salad.

Buon appetito!

"May your kitchen always be filled with wonderful aromas, your table with good food, and your heart with the joy of sharing." ☕❤️🌹

NOTE:

If you like a thinner sauce, add a little more water as needed.
Keep leftover food covered in the refrigerator for up to 3 days.
You can also keep it refrigerated and pack it in special boxes with a lid, for up to a month. Remove one day before cooking; transfer to the refrigerator to thaw.