Beef Strips with Potatoes

Ingredients

• 500 g small potatoes (firm boiling)
• 1 can saffron strands
• 2 EL Butter
• 300 g beef fillet
• 150 g peas (frozen)
• 2 spinach leaves
• 0.5 lemon (juiced)
• Salt
• pepper (ground)
• 2 Garlic cloves
• 50 ml Vegetable broth
• butter (for the pan)

Instructions

1. 1.

   Wash potatoes and cook with skins in salted water, then drain, rinse, peel, and cut into small pieces as needed.

2. 2.

   Wash spinach, discard stems, and let drain.

3. 3.

   Thaw peas.

4. 4.

   Blanch peas and spinach separately in boiling salted water for 1-2 minutes, then drain, rinse, and let dry.

5. 5.

   Peel garlic and finely chop.

6. 6.

   Cut beef fillet into bite-sized strips.

7. 7.

   Heat 1 EL butter in a pan, sprinkle saffron, add potatoes, stir and lightly brown, seasoning with salt and pepper.

8. 8.

   Heat another 1 EL butter in a second pan, sear the meat for 1-2 minutes while stirring, add garlic, cook briefly, then add peas and spinach, heat through, seasoning with lemon juice, salt, and pepper.

9. 9.

   Plate saffron potatoes with the meat‑vegetable mixture and serve beef strips with potatoes.