Meat with potatoes and mushrooms

Cooking

Let's prepare potatoes for potato flapjacks: peel, wash and grate them, squeeze out the excess liquid, form the future potato flapjacks and put them on baking parchment, cover with cling film and put them in the fridge for 10-15 minutes.

Then fry in a small amount of olive oil until golden brown and set aside.

Cut into slices Portobello champignons "Moe Leto", fry them in olive oil until golden for 1, maximum 2 minutes, salt and add chopped parsley, stir vigorously and remove from the heat. Use the oil left over from cooking the mushrooms to fry the steak. Place the ribeye on a hot frying pan, fry until golden brown on both sides, salt and pepper to taste. To finish, flambé the steak with a splash of strong liquor, ignite the contents of the pan, wait a few seconds, cover and stew the fire - we should get a medium-rare steak. Place the cooked steak on a plate and garnish with crispy pancakes and spinach fried in olive oil for 30 seconds. On top of the meat, lay out the flavorful golden slices of Portobello from Moe Leto. Bon appetit!