Hoof steaks with vegetable salad

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Wash the potatoes thoroughly. Boil in boiling water seasoned with caraway seeds for 15-20 minutes. In the meantime, peel, wash and chop the carrots. Clean and wash the sugar snap peas. Peel onions and cut them into halves or quarters depending on size. Cook vegetables in boiling salted water for about 5 minutes until al dente. Drain the vegetables, catch the vegetable water

2. 2

   Heat 1 tablespoon of oil in a frying pan, add onions and fry for 3-4 minutes, turning, remove. Beat approx. 100 ml vegetable water, vinegar and mustard with a whisk. Season well with salt, pepper and sugar. Fold in 9 tbsp. oil drop by drop

3. 3

   Drain the potatoes, rinse with cold water, peel and halve. Add pods, carrots, onions and potatoes to the marinade and mix. Wash parsley, dab dry and remove leaves. Coarsely chop the leaves and fold into the marinated vegetables.

4. 4

   For the dressing mix sour cream and lemon juice. Season to taste with salt, pepper and sugar, put aside. Wash the meat, dab dry and season with salt and pepper. Heat 3 tablespoons of oil in a pan. Add the meat and fry for about 8 minutes while turning it pink. Take out and let it rest in aluminium foil for about 5 minutes. Clean, wash and tear the salad. Remove the vegetables from the marinade and arrange on plates with the salad. Cut the meat into slices and serve with the salad. Add sour cream dressing

Nutrition Facts

KCAL
480 kcal

CARBS
26 g

FATS
27 g

PROTEINS
33 g