Vegetable steak pan with garlic cream

Ingredients for 1 servings:

• 140 g beef steak(s), fried, from the previous day
• 200 g potatoes
• 220 g carrot(s)
• 80 g white mushrooms (1 large)
• 30 g leek
• 2 spring onions
• 1 onion(s), red
• 3 cloves garlic
• 30 g chives, fresh
• 1 tbsp rapeseed oil
• Salt and pepper, black from the mill
• Chili flakes from the mill
• 50 g dip (garlic cream, homemade)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Singles Dinner No. 132

Peel and finely dice the carrots, onion, and garlic. Heat the oil in a large pan over medium heat, add the vegetables, and sauté for about 5 minutes, stirring frequently. Peel and dice the potatoes, add them to the pan with the vegetables, and reduce the heat to the second lowest. Wash and peel the leek and spring onion, slice or roll them, add them to the pan, and mix well. Cover and cook for about 15 minutes at the same heat. Wash and dice the mushrooms, then add them to the pan with the vegetables. Dice the steak and add it to the pan. Finally, sprinkle the finely chopped chives over the top, fold everything in well, and season with the spices to taste. Cover and let it simmer for another 10 minutes with the heat off. Serve the contents of the pan on a plate and place the garlic cream next to it.