Potato gratin with stuffed steaks
easy
90 mins
90 mins
Ingredients
- 600 g Potatoes
- 2 Garlic cloves
- 3 Stem(s) Marjoram
- 200 ml Milk
- 200 g Whipped cream
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 4 discs (180 g each) Rump steak
- 1 Onion
- 1 jar (240 g) paprika-filled olives
- 1 TABLESPOON Butter or margarine
- 1 TEASPOON medium hot mustard
- 3 TABLESPOONS Olivenö
- 1/8 l dry red wine (alternatively beef stock)
- 1 TABLESPOON dark sauce thickener
- 7-10 Tbsp Grease
- 7-10 Tbsp small carrots and corn salad
- 7-10 Tbsp wooden skewers
Directions
- 1
Peel and wash the potatoes and slice them into thin slices. Peel garlic and chop finely. Remove the marjoram leaves and mix with milk, cream and half of the garlic. Season with salt and pepper.
- 2
Layer the potato slices in an ovenproof greased dish. Add the milk-cream mixture. Cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 1 hour. Wash the meat and dab dry.
- 3
Cut a pocket 3 x 1 cm deep across. Season with pepper. Peel and finely chop the onion. Drain olives and chop finely. Heat the fat in a pan. Fry the rest of the garlic and diced onion.
- 4
Add olives. Season to taste with salt, pepper and mustard. Pour olive mixture into the meat pockets. Press firmly and fix with wooden skewers. Heat the oil. Fry the meat for 3 minutes on both sides.
- 5
Take the steaks out, remove the wooden skewers and keep the meat warm. Deglaze the meat with wine, reduce a little and thicken the sauce with sauce thickener. Season with salt and pepper. Arrange meat, some potato gratin and sauce on plates.
- 6
Garnish as desired with small carrots and lamb's lettuce.
More Delicious Recipes
