Summer On Your Plate

Braised Country Fillets with Spicy Potato Wedges

Braised Country Fillets with Spicy Potato Wedges

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Every now and then I really fancy the country fillets from Vantastic Foods. When prepared properly, they taste like beef, which I used to enjoy as an omnivore. I have already shared a creamy recipe with asparagus and country fillets with you. Today I prepared the country fillets  with a hearty, spicy sauce.

Rice would go even better with the fillets than the potato wedges. But I still had so many potatoes at home, that I urgently wanted to reduce the stock somewhat…

Enjoy your meal!



5.0 from 1 reviews
Braised Country Fillets with Spicy Potato Wedges
Gang/Type: Main Dish
Ergibt/Yield: 2 Servings
For the country fillets:
  • 60 g (2.1 oz) country fillets - Vantastic Foods
  • 3 tbsp oil
  • 300 ml (1 1/4 cup) water
  • 50 ml (1/4 cup) soy sauce
  • 1 1/2 tbsp sugar
  • 1 1/2 tbsp corn starch
  • 2 cloves garlic
  • 1 thumbnail-sized piece ginger
  • pepper
  • 2 red bell peppers

For the potato wedges:
  1. Preheat the oven to 200 °C (390 °F). Equip a baking sheet with baking paper.

  2. Fry the dry country fillets in hot oil for a few minutes. Stir every now and then, while making the sauce from water, soy sauce, sugar, starch, minced garlic and finely chopped ginger.

  3. Pour the sauce over the country fillets and reduce the heat. Put a lid on and braise the fillets for 15 minutes, stirring occasionally.

  4. Meanwhile quarter the potatoes and mix with oil, salt and smoked paprika powder. Place on the baking sheet and bake in the oven, depending on the size, for 30 - 40 minutes until golden brown.

  5. Dice the peppers and add to the country fillets. Braise for another 30 minutes, stirring occasionally. You might need to add some water, if it gets too thick.

  6. Season the country fillets with pepper well, arrange them on two plates together with the potato wedges and enjoy immediately.
Rice also goes perfectly with the fillets instead of the potato wedges.


  1. Kathrin Brötzmann
    Sunday October 31st, 2021 / 04:50 PM

    Hallo Rina,
    ich möchte gern dein tolles Rezept ausprobieren. Ich habe aber noch eine Frage. Müssen diese “Filets” nicht vorher eingeweicht werden, wie es sonst bei Sojaprodukten der Fall ist?
    Ich habe da mit dem Kochen noch nicht wirklich viel Erfahrung.
    Ich würde mich über eine Antwort sehr freuen!
    Liebe Grüße Kathrin

    • Rina
      Monday November 1st, 2021 / 09:38 AM

      Hallo Kathrin,
      hier musst du die Sojafilets nicht vorher einweichen.
      Viel Spaß beim Nachkochen!
      Liebe Grüße

      • Kathrin Brötzmann
        Tuesday November 2nd, 2021 / 05:33 PM

        Heute habe ich dein Gericht nachgekocht. Ich muss sagen….ganz super lecker!!!! Mein Mann und ich waren Hellwig begeistert!!!
        Bei uns gab es Reis dazu.
        Herzlichen Dank für das tolle Rezept und dann noch soooooo einfach.
        Liebe Grüße Kathrin

  2. Nicole Krautkrämer
    Sunday November 1st, 2020 / 02:58 PM

    Hallo Rina,

    dies ist eines meiner Lieblingsrezeote!
    Wenig Zeit für die aktive Zubereitung und ein wunderbar köstliches Essen!

    Heolllo Rina,

    this is one of my favourite recipes!!
    It doens´t need much time for active cooking and you´ve got a wonderful and delicious meal°!

    • Rina
      Sunday November 1st, 2020 / 09:20 PM

      Vielen Dank für dein Feedback, liebe Nicole!

  3. Ken
    Friday April 24th, 2020 / 11:07 PM

    I love your recipes and this blog!!!

    • Rina
      Saturday April 25th, 2020 / 10:18 AM

      I’m glad you like it, Ken!

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