Ostrich steak with potato and mushroom gratin
easy
90 mins
90 mins
Ingredients
- 600 g Ostrich meat
- 1/2 TEASPOON Meat tenderising salt
- 3-4 Tbsp Olive oil
- 1 TEASPOON dried herbs of Provence
- 7-10 Tbsp colourful pepper
- 750 g Potatoes
- 7-10 Tbsp Salt
- 400 g Mushrooms
- 1 Onion
- 1 Garlic clove
- 1 Bag of onion soup
- 2 (200 g each) Cup of whipped cream
- 1 package (200 g) grated Emmental cheese
- 7-10 Tbsp Grease
- 7-10 Tbsp Chervil
Directions
- 1
Wash the meat, dab dry and cut into 4 slices. Tap a little flat and rub the steaks all around with meat tenderising salt. Leave to soak in for approx. 30 minutes. Mix 2-3 tablespoons of oil, herbs and pepper, pour over the steaks and leave to marinate covered for 2-3 days. Turn from time to time. Peel and wash the potatoes and boil them in salted water for about 10 minutes.
- 2
Drain, let cool and cut into slices. Clean the mushrooms, wash if necessary and cut into slices. Peel onion and garlic and chop finely. Heat remaining oil in a pan and fry onion and garlic. Add the mushrooms and fry. Leave to cool slightly. Grease a gratin dish. Layer potatoes and mushrooms in it. Mix onion soup and cream and pour over the potatoes. Sprinkle with cheese and bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 30 minutes. In the meantime, heat the pan and fry the steaks on each side for 6-8 minutes at medium heat. Season again if necessary.
- 3
Grease a gratin dish. Layer potatoes and mushrooms in it. Mix onion soup and cream and pour over the potatoes. Sprinkle with cheese and bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 30 minutes. In the meantime, heat the pan and fry the steaks on each side for 6-8 minutes at medium heat. Season again if necessary. Arrange potato gratin and steaks on plates and garnish with chervil and serve. Serve with tomato salad with onion rings
- 4
Waiting time approx. 30 minutes
Nutrition Facts
880 kcal
32 g
59 g
56 g
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