Wheaty® Virginia-Steak with vegetables

    Ingredients:

    • 2 x 190 g Wheaty® Virginia-Steak
    • sunflower oil
    • 2 red bell peppers
    • 2 yellow bell peppers
    • 1 onion
    • 2 Tomatoes
    • 1 small cucumber
    • 1 small aubergine
    • 100 g white mushrooms
    • 1 rosemary branch
    • 1 teaspoon noble sweet paprika
    • salt, olive oil

    • Author:

    • Rainer Dörsam

    • Photo:

    • Klaus Gaiser

    Cut the bell peppers into halves, remove the stem, membranes and seeds from each half and then cut them into stripes. Peel the onions and mince it finely. Drop the tomatoes into boiling water, peel them and cut them into cubes. Peel and cut the cucumber into halves, remove the seeds and cut it into pieces.
    Wash the aubergine and cut it into cubes. Wash the white mushrooms and cut them into quarters.
    Heat the olive oil, roast the vegetables together with the rosemary branch, then sauté them for 10 minutes and season to taste with paprika and salt.
    Roast the Wheaty® Virginia-Steak in hot sunflower oil on both sides crispy.

    Enjoy your meal!

    Approx. nutritional values per 100g:

    KCal275
    kJ1153
    Protein:24
    Carbohydrates12,2
    Fat14,3