Roast potato pan

Name: Roast potato pan
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 kg Potatoes; 7-10 Tbsp Salt; 350 g green beans; 3 TABLESPOONS Oil; 3 (150 g each) Hoof steaks; 7-10 Tbsp Pepper; 8-10 stalks of chives; 2 cm fresh horseradish; 300 g Schmand; 7-10 Tbsp Beetroot slices; 7-10 Tbsp Aluminium foil

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 kg Potatoes
7-10 Tbsp Salt
350 g green beans
3 TABLESPOONS Oil
3 (150 g each) Hoof steaks
7-10 Tbsp Pepper
8-10 stalks of chives
2 cm fresh horseradish
300 g Schmand
7-10 Tbsp Beetroot slices
7-10 Tbsp Aluminium foil

Directions

1
Peel potatoes, cut into cubes (approx. 1.5 x 1.5 cm) and cook in salted water for 5-7 minutes. Clean and wash green beans and cook in salted water for 8-10 minutes. Put potatoes on a tray or baking tray and let them cool down. Heat 1 tablespoon of oil in a pan. Season hoof steaks on both sides with salt and pepper and fry in the pan for 2-3 minutes on each side. Remove the meat from the pan, wrap in aluminium foil and leave to rest for 5-6 minutes. Heat 2 tablespoons of oil in a pan and fry the potatoes for about 3 minutes until golden brown.
2
Add the beans shortly before the end of cooking and season with salt and pepper. Wash the chives, dab dry and cut into fine rolls. Peel horseradish and grate finely. Mix 2/3 chives and sour cream and season to taste with salt, pepper and grated horseradish. Arrange potato pan. Cut meat into strips and spread on the potatoes. Garnish with slices of beetroot, grated horseradish and chives