Beef steak with Julienne vegetables

Name: Beef steak with Julienne vegetables
Cook time: 35 min
Total time: 35 min
Yield: 1
Ingredients: 200 g Potatoes, salt; 1 small stick of leek; 1 medium-sized carrot; 50 g Celeriac; 1/2 TEASPOON Vegetable broth; 150 g Kluft steak; 1/2 tsp (3 g) oil, pepper; 1 TEASPOON Flour; 1 knife tip Mustard; 1 tablespoon (10 g) ripened cream; 1 TEASPOON Capers (glass); 7-10 Tbsp a few squirts of lemon juice; 7-10 Tbsp Parsley

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 1

200 g Potatoes, salt
1 small stick of leek
1 medium-sized carrot
50 g Celeriac
1/2 TEASPOON Vegetable broth
150 g Kluft steak
1/2 tsp (3 g) oil, pepper
1 TEASPOON Flour
1 knife tip Mustard
1 tablespoon (10 g) ripened cream
1 TEASPOON Capers (glass)
7-10 Tbsp a few squirts of lemon juice
7-10 Tbsp Parsley

Directions

1
Peel and wash the potatoes, cover and cook in a little salted water for about 20 minutes
2
Peel or clean and wash the vegetables. Cut or slice everything into fine strips. Cook in approx. 1/8 l boiling water covered with broth for 2-3 minutes
3
Fry the steak in a coated pan in hot oil for 2-3 minutes on each side. Season with salt and pepper. Take out and wrap in aluminium foil
4
Drain the vegetables and collect the broth. Sweat flour in hot frying fat. Stir in stock, bring to the boil and simmer briefly. Add mustard, cream and capers. Season sauce with salt, pepper and lemon juice. Arrange and garnish everything
5
Do you still have low-fat cream cheese in the fridge? Then you don't need to buy extra sour cream, the sauce will also work with it