Hoof steak on rosemary lentils

Name: Hoof steak on rosemary lentils
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g Cardina lenses; 350 g Carrots; 250 g Potatoes; 4 Branches of rosemary; 4 Hoof steaks (approx. 200 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 7-10 Tbsp Sugar

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g Cardina lenses
350 g Carrots
250 g Potatoes
4 Branches of rosemary
4 Hoof steaks (approx. 200 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Oil
7-10 Tbsp Sugar

Directions

1
Cook the lentils in 600 ml of boiling water for 20-30 minutes. In the meantime, peel and slice the carrots and potatoes. Wash the rosemary and dab dry. Pluck all needles except for a little bit for garnishing and chop finely.
2
Add the potatoes, carrots and rosemary to the lentils 8-10 minutes before the end of the cooking time. Wash the meat, dab dry and season with salt and pepper. Heat the oil in a large ovenproof pan. Add the meat and fry it all around for about 3 minutes.
3
Finish cooking in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: stage 2) for 6-8 minutes. Season to taste with salt, pepper and sugar. Cut meat into slices and arrange on plates with the lentil vegetables.
4
Garnish with rosemary.