Recipe adapted from BBC Good Food (Sara Buenfeld)
Serves: 2
Prep: 10 mins | Cook: 25 mins
Ingredients
3 tsp rapeseed oil, plus extra for the steaks
250g sweet potatoes, peeled and cut into narrow chips
1 tbsp fresh thyme leaves
2 small onions, halved and sliced (about 190g)
1 green pepper, deseeded and diced
2 garlic cloves, sliced
1 tsp smoked paprika
85g cherry tomatoes, halved
1 tbsp tomato purée
1 tsp vegetable bouillon powder
2 × 125g fillet steaks, rubbed with a little rapeseed oil
200g baby spinach, wilted in a pan or microwave
Method
- Preheat the oven to 240°C / 220°C fan / Gas 7. Place a wire rack over a baking tray. Toss the sweet potato chips and thyme with 2 tsp oil, then scatter over the rack and set aside.
- Heat 1 tsp oil in a non-stick pan. Add the onions, cover and cook for 5 minutes. Remove the lid and stir — they should be slightly charred.
- Stir in the green pepper and garlic, cover again and cook for another 5 minutes.
- Put the sweet potato fries in the oven and bake for 15 minutes until crisping up.
- Meanwhile, stir the smoked paprika into the onion mixture. Pour in 150ml water, then add the cherry tomatoes, tomato purée and bouillon powder. Cover and simmer for 10 minutes.
- Pan-fry the steaks in a hot non-stick pan for 2–3 minutes per side, depending on thickness. Rest for 5 minutes.
- Spoon the goulash sauce onto plates, top with the steaks, and serve with sweet potato fries and wilted spinach on the side.
Nutrition (per serving)
Calories: 452 kcal
Fat: 14g
Saturates: 4g
Carbohydrates: 43g
Sugars: 26g
Fibre: 12g
Protein: 33g
Salt: 0.5g