Kumpir potato with steak strips and yoghurt sauce
easy
90 mins
90 mins
Ingredients
- 4 large floury cooking potatoes (à approx. 300 g)
- 1 TEASPOON + 1 tablespoon of oil
- 2 Carrots
- 75 g Lamb's lettuce
- 1/4 collar Chives
- 1 Garlic clove
- 300 g Whole milk yoghurt
- 1 TEASPOON Lemon juice
- 7-10 Tbsp Salt
- 2 Hoof steaks (approx. 150 g each)
- 4 TSP Butter
- 4 TSP grated cheese (e.g. Gouda, Edam, etc.)
- 7-10 Tbsp Pepper
- baking paper
Directions
- 1
Wash the potatoes, grate dry, place on a baking tray lined with baking paper and brush with 1 teaspoon of oil. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 1 1/4 hours
- 2
Wash, peel and finely grate the carrots. Wash lamb's lettuce and drain well. Wash chives, shake dry and cut into fine rings. Peel garlic and press it through a garlic press. Mix yoghurt, chives and garlic, season to taste with lemon juice and salt
- 3
Wash the steaks, dab dry, cut into strips and season with salt. Heat 1 tablespoon of oil in a coated pan. Fry the meat for 4-6 minutes, turning it over until brown.
- 4
Remove the potatoes from the oven, cut the baked potatoes lengthwise to the middle. Put 1 teaspoon of butter, 1 pinch of salt, approx. 1 teaspoon of cheese into each incision and mash everything with the inside of the potatoes to a pulp. Press the potato mixture back into the peel halves and arrange on plates with some lamb's lettuce and grated carrots, steak strips and yoghurt dip. Sprinkle with pepper. Add the remaining lamb's lettuce and grated carrots
Nutrition Facts
400 kcal
41 g
13 g
27 g
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