Onion braised meat with buffalo mozzarella – potatoes with pear compote

Ingredients for 4 servings:

• 1 kg beef, thinly sliced ​​as for roulades
• 6 tbsp oil (peanut oil)
• 2 tbsp soy sauce
• 1 tbsp spice mix (chili-garlic)
• 1 tbsp sea salt
• 8 m.-sized potatoes
• 2 onions
• 8 tbsp brown sugar
• 4 bulb(s), firm
• 1 tbsp cinnamon
• 4 tbsp jam (cranberry)
• 2 tbsp French fries seasoning mix (sweet paprika and sea salt)
• 250 g mozzarella (buffalo mozzarella)

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Cut the beef slices into diamond shapes, ensuring they are evenly coated with fat if possible. Fill a shallow baking dish with the peanut oil and soy sauce. Add the meat and sprinkle with the chili-garlic spice mix, then mix everything well. Peel the potatoes. Bring a pot of water to the boil, heat it, and add a little salt. Then cook the potatoes for about 20 minutes over medium heat. Peel the onions and, similarly to the meat, chop them into coarse strips. Add the onions to the marinated meat and mix everything well. Place the baking dish in the preheated oven. Roast everything for about 30 minutes at 170°C on the grill setting, stirring occasionally. Five minutes before the end of the cooking time, slice the herb butter, spread it evenly over the meat, and fold it in. Caramelize the brown sugar in a non-stick pan. Peel the pears, remove the core, and finely dice. To prevent them from turning brown immediately, drizzle with a little lemon juice. Add the diced pears to the caramel, sprinkle with cinnamon, and fold in the jam. Simmer gently, but don’t overcook the mixture; the pears should still have a bit of a bite. Steam the cooked potatoes and place them on a baking sheet. Dust the potatoes with French fries seasoning salt and top with the mozzarella slices. Bake the potatoes at 170°C with the grill on for about 10 minutes. Arrange on plates and serve hot.