Butterfly steaks with carrots

Name: Butterfly steaks with carrots
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 kg Potatoes; 500 g Carrots; 7-10 Tbsp salt, pepper; 4 Butterfly steaks from pork (approx. 150 g each); 1 TABLESPOON clarified butter; 1⁄2 Tsp Broth; 1-2 TABLESPOONS dark sauce thickener; 200 g Schmand; 1 TABLESPOON Butter; 7-10 Tbsp Nutmeg; 1⁄2 Beet Cress

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 kg Potatoes
500 g Carrots
7-10 Tbsp salt, pepper
4 Butterfly steaks from pork (approx. 150 g each)
1 TABLESPOON clarified butter
1⁄2 Tsp Broth
1-2 TABLESPOONS dark sauce thickener
200 g Schmand
1 TABLESPOON Butter
7-10 Tbsp Nutmeg
1⁄2 Beet Cress

Directions

1
Peel and wash the potatoes and carrots. Cut everything into pieces and cook covered in salted water for about 20 minutes.
2
Pat the steaks dry. Heat clarified butter in a large pan. Fry the steaks for 2-3 minutes on each side. Season with salt and pepper. Remove and keep warm.
3
Deglaze the frying set with 1⁄4 l water, stir in the stock, bring to the boil. Stir in sauce thickener and simmer for 2-3 minutes. Season to taste with salt and pepper.
4
Drain the potatoes and carrots, leaving about 100 ml cooking liquid in the pot. Add sour cream and butter and crush everything coarsely. Season to taste with salt and nutmeg. Rinse cress and cut from the bed.
5
Arrange everything and sprinkle with cress.