Pea and potato puree with hoof steak

Name: Pea and potato puree with hoof steak
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 200 g dried peeled green peas; 750 g floury cooking potatoes (e.g. Afra); 7-10 Tbsp Salt; 500 g Tomatoes; 1 medium onion; 4 Hoof steaks (approx. 150 g each); 2 TABLESPOONS Oil; 7-10 Tbsp black pepper; 1/2 TEASPOON dried oregano; 2 TEASPOONS medium hot mustard; 200 ml Milk; 50 g Butter; 7-10 Tbsp grated nutmeg

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

200 g dried peeled green peas
750 g floury cooking potatoes (e.g. Afra)
7-10 Tbsp Salt
500 g Tomatoes
1 medium onion
4 Hoof steaks (approx. 150 g each)
2 TABLESPOONS Oil
7-10 Tbsp black pepper
1/2 TEASPOON dried oregano
2 TEASPOONS medium hot mustard
200 ml Milk
50 g Butter
7-10 Tbsp grated nutmeg

Directions

1
Put the peas in a pot with 1 litre of water, cover and let it boil soft for about 1 hour. Peel and wash the potatoes and cut them into pieces. Cook in boiling salted water for about 20 minutes.
2
Wash and clean the tomatoes and cut them into pieces. Peel onion and chop very finely. Wash the meat, dab dry. Heat oil in a pan, fry meat on each side for 3-5 minutes. Remove, season with salt and pepper and keep warm.
3
Sauté the onion and tomatoes in the frying fat. Add oregano. Add 125 ml water, stir in mustard, season with salt and pepper and simmer for 2-3 minutes. Drain the potatoes and let them evaporate briefly.
4
Add the milk and butter, mash to a puree. Drain the peas, drain and mix into the purée. Season to taste with salt and nutmeg. Season sauce to taste as well. Serve the puree with steaks and sauce.
5
Garnish with oregano.