Pumpkin vegetables to baked hoof steaks

Name: Pumpkin vegetables to baked hoof steaks
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Butter squash (about 1 kg); 300 g Potatoes; 1 Apples; 1 red onion; 1 small stick of leek (leek); 4 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Butter; 4 Hoof steaks (approx. 175 g each); 75 g grated gouda cheese; 7-10 Tbsp coarse pepper; 7-10 Tbsp Parsley

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Butter squash (about 1 kg)
300 g Potatoes
1 Apples
1 red onion
1 small stick of leek (leek)
4 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Butter
4 Hoof steaks (approx. 175 g each)
75 g grated gouda cheese
7-10 Tbsp coarse pepper
7-10 Tbsp Parsley

Directions

1
Cut the pumpkin into quarters, remove the seeds. Peel pumpkin and cut into small pieces. Peel, wash and chop the potatoes. Peel and quarter the apple and remove the core. Cut quarter into pieces.
2
Peel and slice the onion. Clean and wash the leek and cut into narrow rings. Heat 2 tablespoons of oil in a pan. Fry the pumpkin and potatoes until crispy. Add the apple and onion slices and fry them.
3
Season with salt and pepper. Add 100 ml water, bring to the boil, cover and cook over medium heat for about 10 minutes. Add leek and butter 5 minutes before the end of cooking time. In the meantime dab meat dry.
4
Heat 2 tablespoons of oil in a frying pan. Fry the steaks in it for about 3 minutes on each side. Season with salt and pepper. Sprinkle cheese on the meat and melt in the covered pan. Sprinkle with coarse pepper.
5
Arrange hoof steaks with pumpkin vegetables on plates. Garnish with parsley.