I made this lunch dish to use up some leftover roast beef - it disappeared so quickly I didn't managed to get a photo!
Ingredients
some (any amount really) leftover beef, diced into 1cm cubes
A few slices of red onion
2 cloves of garlic, peeled, crushed and chopped
A red pepper, deseeded and roughly chopped into 1cm dice
A small handful of Porcini mushrooms, soaked in boiling water for 30 minutes
Olive oil for frying or equivalent (I use Frylight)
2 New potatoes, cut into 1cm dice
Sweet Paprika
Spanish vinegar
Method
Preheat the oven to 200C .Cook the potatoes first: boil the dice for 5 mins in some salted water. Line a baking tray with greaseproof baking parchment, spray with a little olive oil then arrange the potatoes so they don't touch each other. Give them another spray with the oil and roast for 30 mins until cooked and golden on the outside.
While the potatoes are roasting, heat a couple of teaspoons of oil in a pan then add the red onion, peppers and garlic and fry until they're just cooked through - it's fine if they're a little underdone as this will give a nice bite to the salad. Remove with a slotted spoon and put them on a plate.
Drain the mushrooms, keeping a little of the liquid behind, then add them to the same pan with the beef on a high heat to flash fry them. Add a little of the mushroom water and a teaspoon of vinegar to the pan and coat the mushrooms and beef.
Once this is cooked and the potatoes are done, add the meat and potatoes to the peppers, onions and garlic. Now sprinkle about half a teaspoon of sweet paprika and mix well. Season with salt, pepper and more vinegar to taste, then serve on a bed of green salad.
