Kasseler steak with green sauce (for 1 person)
easy
35 mins
35 mins
Ingredients
- 200 g Potatoes
- 7-10 Tbsp Salt
- 1 small onion
- 1/2 Garlic clove
- some stem(s) Chervil
- 1/4 collar Chives
- 1 TEASPOON Oil
- 1 disc (approx. 120 g) tripped chop of Kasseler
- 3-4 Tbsp Beef bouillon (instant)
- 60 g Schmand
- 1 (approx. 100 g) Carrot
- 7-10 Tbsp Pepper
- 1 TEASPOON Butter or margarine
- 3-4 Tbsp Milk
- 7-10 Tbsp grated nutmeg
Directions
- 1
Peel, wash and cut the potatoes into pieces. Boil the potatoes in salted water and cook for about 20 minutes. Meanwhile peel onion and garlic and chop finely. Wash chervil and chives and dab dry. Finely chop the chervil and cut the chives into fine rolls. Heat the oil in a pan.
- 2
Fry the cured pork loin for about 2 minutes on each side. Remove and keep warm. Sauté the onion and garlic in the frying fat. Deglaze with broth. Add sour cream and stir until smooth. Bring to the boil and let it boil down for about 5 minutes. Peel, wash and slice the carrot. Cook carrot in boiling salted water for about 5 minutes. Stir the herbs into the sauce and warm it up. Season with salt and pepper. Drain potatoes and let them evaporate.
- 3
Bring to the boil and let it boil down for about 5 minutes. Peel, wash and slice the carrot. Cook carrot in boiling salted water for about 5 minutes. Stir the herbs into the sauce and warm it up. Season with salt and pepper. Drain potatoes and let them evaporate. Warm up fat and milk and add to potatoes. Mash with a potato masher. Season with salt, pepper and nutmeg. Arrange sliced pork with mashed potatoes, carrot and sauce on a plate. Garnish with chervil
- 4
Warm up fat and milk and add to potatoes. Mash with a potato masher. Season with salt, pepper and nutmeg. Arrange sliced pork with mashed potatoes, carrot and sauce on a plate. Garnish with chervil
Nutrition Facts
530 kcal
34 g
28 g
32 g
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