Hoof steak with peach sauce

Name: Hoof steak with peach sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 600 g Potatoes; 1 TABLESPOON + 2 tsp oil; 7-10 Tbsp coarse salt; 1/2 bunch (approx. 80 g) Leek bricks; 3 Tomatoes (about 70 g each); 1 (425 ml; separation weight: 250 g) small can of peach halves; 4 Hoof steaks (approx. 150 g each); 1 coated Tsp Curry Powder; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; baking paper

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

600 g Potatoes
1 TABLESPOON + 2 tsp oil
7-10 Tbsp coarse salt
1/2 bunch (approx. 80 g) Leek bricks
3 Tomatoes (about 70 g each)
1 (425 ml; separation weight: 250 g) small can of peach halves
4 Hoof steaks (approx. 150 g each)
1 coated Tsp Curry Powder
7-10 Tbsp Salt
7-10 Tbsp Pepper
baking paper

Directions

1
Peel, wash and slice the potatoes. Line a baking tray with baking paper. Brush with 1 tablespoon of oil and sprinkle with coarse salt. Spread potato wedges on top.
2
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes. In the meantime, clean and wash spring onions and cut them into rings. Put some spring onion green aside for garnishing.
3
Wash, clean and dice the tomatoes. Drain the peaches (collect the juice) and cut into cubes. Heat 1 teaspoon of oil in a coated pan and fry spring onions until translucent.
4
Add tomato and peach cubes and juice. Simmer at medium heat for about 10 minutes. In the meantime, wash the steaks and pat them dry. Heat 1 teaspoon of oil in a coated frying pan and fry the steaks on each side
5
Season peach sauce with curry and season with salt and pepper. Arrange the steaks with the potato wedges and the sauce. Serve garnished with spring onion green.