Bear's garlic and radish remoulade with roast beef and roast potatoes

Name: Bear's garlic and radish remoulade with roast beef and roast potatoes
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Eggs (size M); 1 kg small, new potatoes; 1/2 bunch Wild garlic; 1/4 collar Radishes; 2 Cornichons; 100 g Schmand; 100 g Salad Mayonnaise; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 600 g Roast beef cut into thick slices

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 Eggs (size M)
1 kg small, new potatoes
1/2 bunch Wild garlic
1/4 collar Radishes
2 Cornichons
100 g Schmand
100 g Salad Mayonnaise
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Oil
600 g Roast beef cut into thick slices

Directions

1
Boil eggs in boiling water for about 8 minutes until hard. Wash potatoes and cook in boiling water for 15-20 minutes. In the meantime, wash wild garlic, dab dry and chop finely, except for something to garnish.
2
Washing radishes. Radishes and cucumbers and cut into small cubes. Drain eggs, quench, peel and cut into small cubes. Mix wild garlic, radishes, cucumber, eggs, sour cream and mayonnaise, season with salt and pepper.
3
Drain the potatoes, rinse and peel them. Heat the oil in a large, coated pan. Fry the potatoes for about 5 minutes while turning them, season with salt and pepper. Arrange meat with roast potatoes and tartar sauce on a plate.
4
Garnish with wild garlic.