Potato steak pan

Name: Potato steak pan
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 600 g Rump of beef in one piece; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 5 TABLESPOONS Oil; 200 g frozen beans; 300 g Carrots; 700 g Potatoes; 7-10 Tbsp some branches of rosemary; 150 ml Vegetable broth; 3 stalks of chives; 250 g sour cream

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

600 g Rump of beef in one piece
7-10 Tbsp Salt
7-10 Tbsp Pepper
5 TABLESPOONS Oil
200 g frozen beans
300 g Carrots
700 g Potatoes
7-10 Tbsp some branches of rosemary
150 ml Vegetable broth
3 stalks of chives
250 g sour cream

Directions

1
Dab the meat dry and season with salt and pepper. Heat 2 tablespoons of oil in a frying pan. Sauté the meat briefly while turning. Remove, place on a baking tray and cook in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 15 minutes (use a meat thermometer; place in the middle of the meat; core temperature at 58-60 °C)
2
Blanch the beans in boiling salted water for 4-5 minutes. Peel carrots and cut into thin slices. Peel and wash potatoes and cut into small pieces. Drain beans and let them drain. Wash the rosemary, shake dry. Pluck off needles and chop, except for something to garnish
3
Heat 3 tablespoons of oil in a large frying pan. Fry the potatoes for about 3 minutes while turning them. Add carrots and fry for another 2-3 minutes. Pour in broth, bring to the boil. Add rosemary and simmer covered for about 15 minutes at low heat. Add the beans 6-8 minutes before the end of the cooking time. Stir from time to time. Season to taste with salt and pepper
4
Wash the chives, shake dry and cut into small rolls. Mix sour cream and chives. Cut the meat into slices and arrange on the potato pan. Serve with Sour Cream
5
Preparation time 25-30 minutes