Soft steaks in Juice Sauce with Puree

3 days ago
4 min read

Updated: 4 hours ago

Soft steaks in Juice Sauce with Puree

A complete Sunday lunch for the whole family. Soft steaks in juicy sauce with mashed potatoes and pepper salad. It is very tasty and juicy, I believe you will like it too. The preparation is simple and relatively quick, it is important that you work in sync with the other ingredients. Follow recipe.

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 into 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 full Tbsp flour/ for seasoning meat and sauce - divided
2 tsp mustard
300+250 ml of water/divided
1 tsp dry parsley/ for sprinkle

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 into lengthwise
Olive oil EVO 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 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, 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, black pepper and sprinkle with Vegeta dry seasoning.
When you're done, sprinkle with red ground paprika, rub well on both sides.
Pour 4 full spoons of flour into a shallow plate and roll the steaks well on both sides.
Chop finely the onion and garlic.
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, 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 a rest of flour (about 1. 5 Tbsp), stir 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 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 about 15–20 minutes with occasionally stirring.
Finally, sprinkle with chopped parsley as you like.
Turn off the heat.
Serve with mashed potatoes and pepper salad.

Buon appetito!

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.