Heat a large frypan with 2 tbsp oil. Slice and add leek and crushed garlic. Roughly dice potatoes, add to pan as you go and season with 2 tsp oregano.
2. Simmer the potatoes
Slice courgettes and add to pan along with tinned tomatoes, 1/2 tin water and 1 stock cube. Cover and simmer for 15 minutes until potatoes are just cooked through.
3. Cook the scallopini
Heat a large frypan over high heat (see notes). Rub scallopini with oil, 2 tsp paprika, salt and pepper. Cook for 1 minute on each side, or until browned and cooked to your liking.
4. Prepare & add beans
Trim and add beans to potatoes. Cover and simmer for further 2-3 minutes or until beans are cooked to your liking. Adjust the seasoning to taste with salt and pepper to taste.
5. Finish and plate
Serve greek potatoes and beans alongside paprika steaks.
Leek, 1/2 *
Garlic, 2 cloves
Crushed tomatoes, 400g
Beef scallopini, 10-pack
Green beans, 1 packet (250g)
From your pantry
Oil (for cooking), salt, pepper, dried oregano, ground paprika, stock cube (chicken or other)