Pepper Steak With Scalloped Potatoes

Preheat oven to moderate.

Heat large lightly oiled non-stick frying pan. Cook onion and garlic, stirring, until onion softens.

Layer onion mixture and potato in shallow 2.5 litre (10-cup) baking dish, finishing with potato layer. Pour combined sour cream and stock over potato mixture; sprinkle with cheese.

Bake potato mixture, covered, in moderate oven 45 minutes. Uncover; bake about 10 minutes or until scalloped potatoes are tender and browned lightly on top.

Meanwhile, coat beef all over with pepper; cook, in batches, in large heated lightly oiled non-stick frying pan until browned both sides and cooked as desired. Cover beef to keep warm.

Add extra garlic to same pan; cook, stirring, until fragrant. Blend cornflour with stock in small jug; add to pan. Stir over heat until sauce mixture boils and thickens slightly. Drizzle steaks with sauce; serve with scalloped potatoes.

Menu suggestion:

Begin with scallops in a Fennel Sabayon page 26, follow with Rhubarb and Strawberry Sponge Pudding page 101.

All these recipes can be found in the Low-Fat Feasts cookbook.