Pumpkin vegetables with rump steaks

Name: Pumpkin vegetables with rump steaks
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Hokkaido pumpkin (about 1 kg); 1 red onion; 1 Stalk leek (leek); 1 medium-sized apple; 300 g Potatoes; 2 TABLESPOONS Butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 Hoof steaks (approx. 150 g each); 2 TABLESPOONS Oil; 2 discs Butter cheese (about 30 g each); 7-10 Tbsp Parsley

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Hokkaido pumpkin (about 1 kg)
1 red onion
1 Stalk leek (leek)
1 medium-sized apple
300 g Potatoes
2 TABLESPOONS Butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 Hoof steaks (approx. 150 g each)
2 TABLESPOONS Oil
2 discs Butter cheese (about 30 g each)
7-10 Tbsp Parsley

Directions

1
Quarter the pumpkin, remove seeds and cut into small pieces. Peel and slice the onion. Clean and wash the leek and cut into rings. Peel, quarter and core the apple. Peel and wash potatoes.
2
Cut both into small cubes.
3
Heat 2 tablespoons of butter in a large frying pan. Fry the pumpkin and potatoes for about 5 minutes. Fry onion and leek. Season with salt and pepper. Add 100 ml water, bring to the boil, cover and cook for 10-15 minutes.
4
Add the apple after 10 minutes and cook.
5
Pat the steaks dry. Heat oil in a pan. Fry the steaks in it for about 3 minutes on each side. Season with salt and pepper. Cut the cheese in half and lay it on the meat. Melt in the covered pan at medium heat.
6
Sprinkle with coarse pepper.
7
Season vegetables and arrange with hoof steaks. Garnish with parsley.