Potato pan with minute steaks

Name: Potato pan with minute steaks
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 800 g baby potatoes; 400 g Carrots; 7-10 Tbsp Salt; 1 small stem rosemary; 4 Spring onions; 3 Stem(s) Parsley; 1 Beet Cress; 1 Onion; 250 g Low-fat curd; 200 g sour cream; 7-10 Tbsp Pepper; 1-2 TABLESPOONS clarified butter; 400 g Minute steaks (from pig); 1 TABLESPOON Oil; 7-10 Tbsp Parsley

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

800 g baby potatoes
400 g Carrots
7-10 Tbsp Salt
1 small stem rosemary
4 Spring onions
3 Stem(s) Parsley
1 Beet Cress
1 Onion
250 g Low-fat curd
200 g sour cream
7-10 Tbsp Pepper
1-2 TABLESPOONS clarified butter
400 g Minute steaks (from pig)
1 TABLESPOON Oil
7-10 Tbsp Parsley

Directions

1
Brush the potatoes carefully and boil in water for 15-20 minutes. Rinse cold afterwards. In the meantime, peel and wash the carrots and cut them into diagonal slices. Cook in boiling salted water for 10 minutes, drain. Pluck rosemary needles from the stalks. Clean and wash spring onions and cut them into rings.
2
Wash parsley, dab dry, chop finely. Cut the cress briefly. Peel and chop onion. Mix parsley, cress, onion, quark and sour cream. Season with salt and pepper. Heat the lard in a pan. Fry the potatoes and carrots for about 10 minutes, stirring occasionally. In the meantime, wash the steaks and pat them dry. Heat oil in a second pan. Fry the steaks on each side for approx. 2 minutes on a high heat. Season with salt and pepper. Season potato pan with salt, pepper and rosemary.
3
Fry the potatoes and carrots for about 10 minutes, stirring occasionally. In the meantime, wash the steaks and pat them dry. Heat oil in a second pan. Fry the steaks on each side for approx. 2 minutes on a high heat. Season with salt and pepper. Season potato pan with salt, pepper and rosemary. Fold in spring onions and fry for another 2 minutes. Serve vegetable pan, steaks and quark garnished with parsley