Bell Pepper Steak with Corn and Triplets
Servings: 2 people
Bell pepper steaks:
- 2 150 g paprika steaks in paprika marinade
- 2 tbsp Sunflower oil
Corn:
- 1 Can Corn / drained weight 285 g
- 1 tbsp Butter
- 2 big pinches Coarse sea salt from the mill
- 1 tbsp Frying liquid
- 500 g Potatoes (triplets)
- 1 tsp Salt
Corn:
Drain the corn through a kitchen sieve and cook / fry in a small saucepan with butter (1 tbsp). Stir it again and again. Finally, season with coarse sea salt from the mill (2 big pinches) and roast liquid (1 tbsp) and fry again vigorously. This should produce a slightly dark color on the bottom of the pot (caramelize!). Immediately remove the pot from the stove.
Serving: 100g | Calories: 442kcal | Fat: 50g