Corn and Bean Skillet with Veal

Ingredients

• 1 can kidney beans (ca. 400 g)
• 200 g corn (canned)
• 300 g waxy potatoes
• Salt
• 500 g veal fillet (pre‑cut, or substitute with beef fillet)
• 2 Garlic cloves
• 2 tbsp plant oil
• 250 ml veal stock
• 300 g passata tomato sauce (canned)
• pepper (ground)
• Hot paprika powder
• 2 sprigs sage

Instructions

1. 1.

   Rinse the beans and corn separately under a sieve and drain well. Wash the potatoes and boil in salted water for 20 minutes. In the meantime, rinse the meat, pat dry, trim if necessary, and cut into strips.

2. 2.

   Peel the garlic. Sear the meat in a hot pan with oil until browned on all sides, squeeze in the garlic, then pour in the stock and tomato sauce. Season with salt, pepper, and paprika, and simmer over medium heat for 10 minutes.

3. 3.

   Peel the potatoes and dice them small. Fold in the beans, corn, and sage leaves, taste again, and simmer for another 5 minutes. Serve plated in warmed bowls.