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Pepper Steak with California Prunes and Braised Onions



150 g SUNSWEET prunes
1 red onion (about 150 g)
100 g low fat cream cheese
40 g freshly grated Parmesan cheese
1 pinch grated organic orange peel
3-4 tbsp vegetable stock
Salt, freshly ground pepper
Olive oil
A few thyme branches
4 rump steaks (180 g per piece)
1 shot dry Vermouth
2 tsp pickled green pepper
2 tbsp butter
1 tbsp oil
Salt, freshly ground pepper


  1. Cook whole onion in lightly salted water for about 15-20 minutes until tender. Drain, rinse in cold water and peel. Cut onion on one side from top to bottom to the middle and loosen the layers carefully. Half the individual layers again lengthwise.
  2. Mix cream cheese with parmesan. Season with salt, pepper and grated orange peel.  Spread the cream cheese mixture on each onion layer and place a prune on it.  Squeeze onions to form a boat.  Grease a casserole dish lightly with olive oil. Place the onions in the dish and drizzle with oil. Spread the thyme branches on top and pour in broth. Bake in a preheated oven at 180 °C (Gas: 2-3, Convection: 160 Grad) for about 30 minutes.
  3. Pat steaks dry and heat oil in a frying pan. Fry the steaks on both sides on high heat. Reduce the heat and continue cooking for 5-6 minutes on all sides. Season with salt and pepper. Deglaze the gravy with a shot of Vermouth, add butter and stir well. Chop the pickled green pepper and add.
  4. Arrange the steaks with the braised onions and serve with mashed potatoes.

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