Minced steak with herb spaetzle, colorful vegetables and truffle cream sauce
easy
25 mins
25 mins
Ingredients
- 500 g Minced beef
- 1 egg (size M)
- 1 TEASPOON Mustard
- 30 g Breadcrumbs
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sweet peppers
- 2-3 TABLESPOONS Oil
- 2 Onions
- 2 packages (150 g each) deep-
- 7-10 Tbsp frozen julienne vegetables
- 1 package (250ml) finished
- 7-10 Tbsp Sauce with truffle cream-
- 7-10 Tbsp Taste
- 25 g Butter or margarine
- 1 package (300 g each) pre-cooked-
- 7-10 Tbsp Te herb spaetzle
- 7-10 Tbsp (in fresh pack)
- 7-10 Tbsp Steak pepper and parsley
- 7-10 Tbsp to garnish
Directions
- 1
Knead the minced meat, egg, mustard and breadcrumbs into a smooth dough, season with salt, pepper and paprika. Shape the minced dough with slightly moistened hands into 4 flat, slightly oval steaks. Heat oil in a pan. Fry the minced steaks on both sides at medium heat for about 5 minutes. Peel onions and cut them into thin rings.
- 2
Add the onion rings to the pan for the last 3 minutes of frying time. Put the vegetables, some salt and 1/8 litre water in a pot. Cover and bring to the boil, then continue cooking over a low heat for about 8 minutes. Remove the minced steak and onions from the pan and keep warm. Add the truffle cream to the frying pan and bring to the boil while stirring. Season the sauce with salt and pepper to taste. Heat the fat in a saucepan. Put the herb noodles in the pot and heat them up in the hot fat, turning the noodles from time to time. Drain the vegetables.
- 3
Season the sauce with salt and pepper to taste. Heat the fat in a saucepan. Put the herb noodles in the pot and heat them up in the hot fat, turning the noodles from time to time. Drain the vegetables. Arrange the minced steaks with the herb noodles, vegetables and sauce. Sprinkle with steak pepper and serve garnished with parsley
- 4
Preparation time approx. 25 minutes
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