Beetroot with beefsteak strips and horseradish cream cheese

Name: Beetroot with beefsteak strips and horseradish cream cheese
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 600 g Beefsteak; 3 spring onions (approx. 30 g each); 7-10 Tbsp Salt; 2 TABLESPOONS Oil; 3 cooked, red beetroot balls (approx. 100 g each; vacuum-packed); 4 discs brown bread (e.g. Frankenbrot;); 1 package (200 g) Cream cheese preparation Horseradish; 7-10 Tbsp Pepper

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

600 g Beefsteak
3 spring onions (approx. 30 g each)
7-10 Tbsp Salt
2 TABLESPOONS Oil
3 cooked, red beetroot balls (approx. 100 g each; vacuum-packed)
4 discs brown bread (e.g. Frankenbrot;)
1 package (200 g) Cream cheese preparation Horseradish
7-10 Tbsp Pepper

Directions

1
Wash the meat, dab dry and cut into strips. Clean and wash spring onions and cut them into pieces. Season meat with salt. Heat oil in a large pan. Fry the meat for 3-4 minutes.
2
Cut the beetroot into slices. Remove the meat. Add beetroot and spring onions to the pan and fry for about 3 minutes. In the meantime, cut each slice of bread into 2-3 pieces and toast until golden brown.
3
Add the meat and cream cheese to the pan and stir in coarsely. Season to taste with salt and pepper. Serve with toasted bread on preheated plates.