Spicy steak strips pan

Ingredients for 3 servings:

• 600 g pork neck steak(s)
• 800 g potatoes
• 200 g sour cream
• 190 g Pesto alla Genovese
• 1 bell pepper
• 100 g onion(s)
• 15 g mustard, sweet
• 1 tsp vegetable stock powder
• 1 garlic clove(s)
• 2 tsp thyme

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes

Preheat the oven to 220 degrees Celsius (top/bottom heat). Wash the potatoes, cut them into bite-sized pieces, and place them in a bowl. Add 3-4 teaspoons of pesto and 1 teaspoon of salt to the potatoes, mix everything together, and spread them out on a baking sheet. Wash, deseed, and slice the peppers into strips. Toss the peppers in the bowl you just used with a few drops of olive oil, then spread them among the potatoes. Place the baking sheet in the oven for 25-30 minutes. Move the potatoes and peppers around a bit every now and then. Cut the neck steaks into strips. Peel the onions and dice them roughly. Peel the garlic and dice them finely. Sear the steak strips in a hot pan with a little olive oil for 4-5 minutes on all sides, then remove from the pan. In the same pan, sauté the diced onions and garlic with the paprika for 1-2 minutes, then deglaze with 200 ml of water. Pluck the thyme from the stems and stir 2-3 teaspoons of thyme into the pan along with the sweet mustard and vegetable stock until the stock has completely dissolved. Now add the sour cream to the pan, mix everything together, bring the sauce to a boil, and let it reduce slightly. Once the sauce has reached the desired consistency, add the steak strips back to the pan and season again with salt and pepper. Serve the pan with the roasted peppers and pesto potatoes.