Steaks with baked potato wedges, cocktail tomatoes and champignons
3 servings
90 minutes
Steaks with baked potato wedges, cocktail tomatoes, and mushrooms are a harmony of flavors from European cuisine, where juicy meat meets the aroma of roasted vegetables. This dish combines the tenderness of beef, the rich taste of mushrooms, and the sweet tanginess of tomatoes. Potatoes baked with paprika and spices acquire a crispy crust and softness inside. Historically similar combinations appear in various European traditions, but this version emphasizes the balance of fresh and rich flavors. The dish is perfect for a festive dinner or a cozy family evening, and its simplicity makes it accessible even for novice cooks.
1
Prepare the necessary ingredients.
2
Cut the potatoes into wedges and boil for 10 minutes. The recipe includes regular potatoes and finely chopped ones, but it's also tasty with baby potatoes.
- Potato: 900 g
3
Drain the water and add salt, paprika, spices, and a spoon of sunflower oil to the potatoes.
- Salt: to taste
- Paprika: to taste
- Spices: to taste
- Sunflower oil: 1 tablespoon
4
Grease the baking tray with butter and place the potatoes.
- Butter: 5 g
5
Wash the mushrooms and coat them in spices.
- Fresh champignons: 300 g
- Spices: to taste
6
Place the mushrooms and cocktail tomatoes on top of the potatoes on a baking sheet and bake in a preheated oven at 180 degrees for 40 minutes.
- Fresh champignons: 300 g
- Tomatoes: 200 g
7
Salt the steaks and add meat spices, fry for 1 minute on each side in a pan.
- Beef: 300 g
- Spices for meat: to taste
- Salt: to taste
8
Serve and present! Enjoy your meal!