Steak with mustard sauce
- 400 g potatoes
- 400 g fine carrots
- 3 medium-sized onions
- 2 Rump steaks (approx. 150 g each) span>
-
- span> pepper
- 5 EL Oil
- 1 TL Sugar
- 100 ml clear broth (instant)
- 3-4 stem ( e) Parsley
- 100 g whipped cream li>
- 1 EL grainy mustard (e.g. B. Rotisseur mustard)
40 minutes
light
- 1.
- Wash the potatoes and put them in boiling water for approx Cook for 20 minutes. Then drain, quench and peel off the shell. Cut the potatoes into thin slices. Clean, peel and cut the carrots into large pieces.
- 2.
- Peel the onions, dice 1 finely, cut the rest into rings. Heat 3 tablespoons of oil in a pan. Fry the onion rings until golden brown. Remove and drain on kitchen paper. Wash steaks, pat dry, season with salt and pepper.
- 3.
- Put the steaks in the hot frying fat andFry for about 8 minutes, turning. Heat 1 tablespoon of oil in a second pan and fry the potatoes in it for about 10 minutes, turning them several times until golden brown.
- 4.
- Season with salt and pepper. Heat the rest in a saucepan, sauté the onion cubes, add the carrots and season with salt, pepper and sugar. Deglaze with half of the broth and steam for about 10 minutes.
- 5.
- Wash the parsley, pat dry, pluck and cut into strips. Stir under the carrots. Take out the steaks and keep them warm. Deglaze the roast with the rest of the stock and cream. Reduce to about half.
- 6.
- Stir in mustard and season with salt and pepper. Arrange steaks with fried potatoes, carrots, roasted onions and sauce on plates.
1 person approx.:
- 690 kcal li>
- 2890 kJ
- 42 g protein
- 39 g fat
- 39 g carbohydrates
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