Fried potato salad with roast beef and herb sour cream

Name: Fried potato salad with roast beef and herb sour cream
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 800 g Roast beef; 7 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 kg new potatoes; 100 g Gherkins; 2 red onions; 350 ml Vegetable broth (instant); 1 TABLESPOON light balsamic vinegar; 3 TABLESPOONS coarse mustard; 7-10 Tbsp Sugar; 5 Stem(s) Parsley; 100 g Schmand; 100 g Salad Mayonnaise; 7-10 Tbsp Aluminium foil

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

800 g Roast beef
7 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 kg new potatoes
100 g Gherkins
2 red onions
350 ml Vegetable broth (instant)
1 TABLESPOON light balsamic vinegar
3 TABLESPOONS coarse mustard
7-10 Tbsp Sugar
5 Stem(s) Parsley
100 g Schmand
100 g Salad Mayonnaise
7-10 Tbsp Aluminium foil

Directions

1
Wash the meat, dab dry, remove all but a small amount of fat. Heat 2 tablespoons of oil in a flat roasting pan or an ovenproof pan. Brown the meat in it for 6-7 minutes, season with salt and pepper.
2
Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 35-40 minutes. It is best to use a meat thermometer and cook up to 58 °C core temperature. (Or cook in a preheated oven (electric cooker: 100 °C/ convection oven: 75 °C/ gas: unsuitable) for approx. 1 1/2 hours, also with a meat thermometer).
3
In the meantime, wash the potatoes thoroughly and cut them into thin slices. Heat 1 tablespoon of oil in a large, coated pan. Fry the potatoes for 5-10 minutes while turning. In the meantime, cut the cucumbers into strips.
4
Onions peel and in larger cubes cut. Bring onions, stock, vinegar, 4 tablespoons of oil and mustard to the boil, season with 1 level teaspoon of salt, 1/2 teaspoon of pepper and 1 teaspoon of sugar. Put the cucumbers, potatoes and marinade in a bowl, mix and leave to stand for about 15 minutes.
5
Remove the meat, wrap it in aluminium foil and let it rest in a warm place for 5-10 minutes. Wash parsley, dab dry, pluck leaves from the stalks and chop finely, except for something to garnish.
6
Mix parsley, sour cream and mayonaise, season with salt and pepper. Season salad again. Remove meat, cut into slices, arrange with salad and dip. Garnish with parsley.