The Apetina cream cheese adds a soft creaminess, perfecting the structure of the sauce
Peel and chop the onion and garlic very thinly and set aside. Dice the red peppers in 1-x-1-cm cubes. Wipe the mushrooms with kitchen roll, remove the lower part of the stem (0,5cm) and cut them into bitesize pieces (4 – 6 pieces, depending on mushroom size). Strip the leaves from the sprigs of thyme and add to the pepper cubes Cut the steak into bitesize chunks. Peel and dice the tomatoes before draining most of the liquid from them (when using peeled tomatoes from a tin; drain the tomatoes). Heat the rapeseed oil in a saucepan and fry the onion and garlic until golden brown. Add the pepper and thyme and fry for another minute. Now add the tomato purée and smoked paprika and blend together. Add the chopped tomatoes, diced pepper, steak pieces and mushrooms and bring to the boil. Allow the dish to boil for a few minutes, before removing from the heat Open the cream cheese and gently combine it with the dish.Decor:
Pre-heat the oven to 250*C. Halve the 2 red peppers and remove the seeds. Place the peppers with their open side up on a baking sheet in the oven for approx. 20 min. (until the skin turns black). Place the peppers in a bowl and cover with cling film or place in a freezer bag and seal it. Allow the peppers cool for approx. 20 – 25 minutes. Now take the peppers and remove the skin before chopping them into rough pieces. Add the peppers to the dish for extra bite and flavour.