Potato Steak Salad

Name: Potato Steak Salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 kg baby potatoes; 6 TABLESPOONS Oil; 7-10 Tbsp Salt; 600 g Rump steak; 1 can (425 ml) Vegetable corn; 300 g Tomatoes; 1 small iceberg lettuce; 2 Onions; 7-10 Tbsp Pepper; 250 g sour cream; 4 TABLESPOONS White wine vinegar; 100-125 ml Milk; 7-10 Tbsp Sugar; 1 collar Chives; 150 g Mountain cheese (e.g. Comté)

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 kg baby potatoes
6 TABLESPOONS Oil
7-10 Tbsp Salt
600 g Rump steak
1 can (425 ml) Vegetable corn
300 g Tomatoes
1 small iceberg lettuce
2 Onions
7-10 Tbsp Pepper
250 g sour cream
4 TABLESPOONS White wine vinegar
100-125 ml Milk
7-10 Tbsp Sugar
1 collar Chives
150 g Mountain cheese (e.g. Comté)

Directions

1
Wash potatoes thoroughly, dab dry and cut in half. Heat 2 tablespoons of oil in a large frying pan. Add potatoes, season with salt. Cover and cook for 15-20 minutes, turning occasionally. Heat 2 tablespoons of oil in a second frying pan. Dab steaks dry, season with salt and fry in hot oil, turning 6-8 minutes.
2
In the meantime, pour the corn into a sieve, rinse and drain. Wash, clean and chop the tomatoes. Clean, wash and cut lettuce into strips. Peel onions and cut or slice into fine rings. Take steaks out of the pan and season with pepper. Set aside covered. Stir sour cream with vinegar, milk and 2 tbsp. oil until smooth. Season to taste with salt, pepper and sugar.
3
Fry the potatoes open for another 5 minutes. Remove from heat, place in a bowl and let cool a little. Wash chives, shake dry and cut into small rolls. Remove the rind from the cheese and grate roughly. Cut steaks into slices. Mix lettuce, tomatoes, onions, corn and meat with the potatoes. Arrange on a plate. Drizzle with the sauce, sprinkle with chives and cheese.