Steak with mushroom and ackee vegetables and tomato sauce

Ingredients for 4 servings:

• 500 g mushrooms
• 3 tbsp vegetable oil
• 1 onion(s)
• 2 cloves garlic
• 3 bell peppers, colored
• 1 tomato(s), peeled
• 350 g ackee, from the can
• salt and pepper
• 2 spring onions
• 2 tbsp vegetable oil
• 1 onion(s)
• 2 red bell peppers, cut into thin strips
• 1 clove(s) garlic, finely diced
• 4 tomatoes, peeled
• 1 tbsp tomato puree
• 1 tbsp soy sauce
• 1 tsp thyme, dried
• salt and pepper
• Sugar
• Chili flakes or pepper sauce
• 4 beef steaks
• salt and pepper
• 4 tbsp vegetable oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

a dish from Jamaica

For the vegetable side dish, slice the mushrooms and fry in a large pan without fat until they begin to release moisture. Finely dice the onion and garlic cloves, deseed the bell peppers and cut them into squares. Add them to the mushrooms along with the oil. Fry everything for a few minutes, then add the crushed tomato and sauté, covered, until a sauce forms. Season with salt and pepper. Keep warm until ready to serve, then carefully stir in the drained ackee. For the tomato sauce, finely dice the onion and fry it in the oil with the bell pepper strips and garlic cubes. Add the crushed tomatoes, tomato puree, soy sauce, and thyme, and simmer until creamy. Season with salt, pepper, sugar, and peppercorn sauce. Dry the steaks thoroughly, season with salt and pepper, and fry on both sides in hot vegetable oil. To serve, arrange the steaks and vegetables on plates. Pour the tomato sauce over the steaks and sprinkle both with diced spring onions. Ackee is Jamaica’s national fruit. It’s only available in cans abroad.