Roast beef with ramson remoulade

Name: Roast beef with ramson remoulade
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Eggs; 1 kg Potatoes; 1⁄2 Bundle (approx. 25 g) Wild garlic; 4–6 Radishes; 2 Gherkins (glass); 200 g Schmand; 150 g Whole milk yoghurt; 150 g mayonnaise; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS clarified butter; 300–400 g Sliced roast beef

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 Eggs
1 kg Potatoes
1⁄2 Bundle (approx. 25 g) Wild garlic
4–6 Radishes
2 Gherkins (glass)
200 g Schmand
150 g Whole milk yoghurt
150 g mayonnaise
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS clarified butter
300–400 g Sliced roast beef

Directions

1
Hard boil eggs. Peel and wash potatoes and cut them in half or quarters depending on size. Cook in salted water for 15-20 minutes. Quench eggs, peel and let them cool down.
2
Wash the wild garlic, shake dry and chop very finely. Clean and wash radishes and chop very finely. Cut cucumbers into small cubes.
3
Chop eggs. Mix sour cream, yoghurt and mayonnaise. Season with salt and pepper. Stir in wild garlic, radishes, cucumber and eggs. Season to taste.
4
Drain and steam the potatoes. Heat clarified butter in a large coated pan. Fry the potatoes for about 5 minutes until golden brown. Season with salt and pepper. Serve with roast beef and the wild garlic remoulade.