Fried potato salad with roast beef & remoulade
easy
90 mins
90 mins
Ingredients
- 800 g Roast beef
- 2 TABLESPOONS clarified butter
- 7-10 Tbsp salt, pepper, sugar
- 1.2 kg waxy potatoes (e.g. Linda)
- 5 TABLESPOONS Olive oil
- 4 large gherkins +
- 4 TABLESPOONS Cucumber water (glass)
- 2 red onions
- 4 TABLESPOONS White wine vinegar
- 3 TABLESPOONS coarse mustard
- 1 TEASPOON Vegetable broth (instant)
- 1 collar curly parsley
- 200 g Schmand
- 100 g mayonnaise
Directions
- 1
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Dab meat dry and remove the fat layer slightly if necessary. Heat clarified butter in a flat roaster or pan.
- 2
Brown the meat in it for 10 minutes. Season well with salt and pepper.
- 3
Roast in a hot oven for 35-40 minutes. It is best to insert a roast thermometer into the thickest part of the roast beef. If it shows a core temperature of 55-65 °C, the meat is pink inside. Remove the meat and let it cool down.
- 4
Cover and place in the refrigerator for 3-4 hours.
- 5
In the meantime, wash the potatoes thoroughly, peel them if necessary and cut them into thin slices. Heat 2 tablespoons of oil in a large frying pan. Fry the potatoes for about 20 minutes while turning. Season with salt and pepper.
- 6
Pour into a large bowl.
- 7
Cut the cucumbers into thin strips. Peel and chop onions. Heat 3 tablespoons of oil. Sauté onions in it. Deglaze with vinegar, 350 ml water and cucumber water. Bring to the boil and simmer for 2-3 minutes. Stir in mustard and stock.
- 8
Season with approx. 1⁄2 TL salt and pepper and 1-2 TL sugar. Mix hot marinade, potatoes and cucumber. Leave to stand for about 30 minutes.
- 9
For the tartar sauce, wash parsley, shake dry and chop finely. Mix with sour cream and mayonnaise. Season with salt, pepper and 1 pinch of sugar. Cut the roast beef into thin slices.
- 10
Season the potato salad to taste again. Arrange everything.
Nutrition Facts
560 kcal
30 g
32 g
35 g
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