Potato and Tomato Bake recipe
information
400 calories per serving
ingredients
675 g (1 1/2 lb) potatoes boiled in their skins
2 onions
450 g (1 lb) tomatoes
450 g (1 lb) steak fillet
1 - 2 tablespoons oil
salt and freshly milled black pepper
butter for greasing
1/2 teaspoon dried thyme
50 g (2 oz) Cheddar cheese, grated
150 ml (1/4 pint) soured cream
2 onions
450 g (1 lb) tomatoes
450 g (1 lb) steak fillet
1 - 2 tablespoons oil
salt and freshly milled black pepper
butter for greasing
1/2 teaspoon dried thyme
50 g (2 oz) Cheddar cheese, grated
150 ml (1/4 pint) soured cream
method
1. Peel and slice the potatoes. Slice the onions. Wash and slice the tomatoes. Cut the meat into 5-6 thin slices.
2. Heat half the oil in a frying pan, add and brown the meat for about 2 minutes each side, then remove the meat from the pan and season it with salt and pepper.
3. Grease an ovenproof dish with butter and cover the base with a layer of sliced potato. Arrange the meat over the potato, sprinkle it with the remaining oil and cover with alternate layers of potato, tomato and onion. Sprinkle with salt and pepper and the thyme.
4. Stir the cheese into the soured cream and pour the mixture into the dish.
5. Bake in a moderately hot oven (200°C, 400°F, gas 6) for 15 minutes.
2. Heat half the oil in a frying pan, add and brown the meat for about 2 minutes each side, then remove the meat from the pan and season it with salt and pepper.
3. Grease an ovenproof dish with butter and cover the base with a layer of sliced potato. Arrange the meat over the potato, sprinkle it with the remaining oil and cover with alternate layers of potato, tomato and onion. Sprinkle with salt and pepper and the thyme.
4. Stir the cheese into the soured cream and pour the mixture into the dish.
5. Bake in a moderately hot oven (200°C, 400°F, gas 6) for 15 minutes.
serving amount
serves 4
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