Potato and Meat with Creamy Mushrooms

Marinate the meat: add salt, black pepper, paprika, garlic, and 50g of oil to the meat, mix well, and set aside.

Grate the potatoes or slice them thinly. Add salt, black pepper, paprika, sun-dried tomato seasoning, a pinch of turmeric, and vegetable oil to the potatoes, then mix.

Line a baking dish with parchment paper and transfer the potatoes into the dish (discard any excess liquid released by the potatoes).

Place the meat on top of the potatoes and bake in a preheated oven at 200°C (400°F) for 45 minutes, until the potatoes are tender (cooking time depends on how thinly your potatoes are sliced; check for doneness with a fork).

While the potatoes are in the oven, sauté the mushrooms: cook them in a small amount of vegetable oil until the liquid evaporates, then add the onion, salt, black pepper, and sun-dried tomato seasoning.

Fry the mushrooms and onions until golden brown, then pour in the cream; as soon as the cream comes to a boil, turn off the heat and remove from the stove.