Minced steaks with pepper cream

Name: Minced steaks with pepper cream
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 200 g Rice (for the B. wild rice mixture); 7-10 Tbsp salt, white pepper; 4 TABLESPOONS White wine vinegar; 1 pinch sugar, 2 tablespoons of oil; 2-3 (approx. 300 g) beetroot; 2-3 (approx. 200 g) Carrots; 1 medium onion; 600 g mixed mince; 1 egg, 3 tablespoons breadcrumbs; 2 TABLESPOONS pickled green; 7-10 Tbsp Peppercorns; 100 ml dry white wine; 6-8 tablespoons (75 g) Whipped cream

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

200 g Rice (for the B. wild rice mixture)
7-10 Tbsp salt, white pepper
4 TABLESPOONS White wine vinegar
1 pinch sugar, 2 tablespoons of oil
2-3 (approx. 300 g) beetroot
2-3 (approx. 200 g) Carrots
1 medium onion
600 g mixed mince
1 egg, 3 tablespoons breadcrumbs
2 TABLESPOONS pickled green
7-10 Tbsp Peppercorns
100 ml dry white wine
6-8 tablespoons (75 g) Whipped cream

Directions

1
Put rice in about 1/2 l boiling salted water, cover and cook over low heat for about 20 minutes
2
Mix vinegar, salt, pepper and sugar. Whip 1 tablespoon of oil into the mixture. Clean, peel and roughly grate the beetroot and carrots. Mix with the salad dressing
3
Peel and finely chop the onion. Knead with minced meat, egg, breadcrumbs and 1 tablespoon of peppercorns. Season with salt and pepper. Form 8 oval, flat minced steaks from the mixture
4
Heat 1 tablespoon of oil in a grill pan or frying pan. Fry the steaks in it for about 4 minutes on each side. Take out, keep warm
5
Deglaze frying fat with wine and cream, bring to the boil and let it boil down for 3-5 minutes until it is creamy. Stir in remaining peppercorns. Season to taste with salt and pepper. Serve with minced steaks, rice and salad