Steak fingers with corn salsa and sour cream
easy
60 mins
60 mins
Ingredients
- 1 can(s) (425 ml) Corn
- 1 Onion,
- 1 red chilli pepper
- 1 potty Coriander
- 4 TABLESPOONS Oil
- 7-10 Tbsp salt, pepper, sugar
- 1 collar Parsley and chives
- 250 g Cream curd
- 2 TABLESPOONS Fruit vinegar
- 7 TABLESPOONS Flour
- 7-10 Tbsp sweet paprika, cayenne pepper
- 2 Eggs
- 5 TABLESPOONS Milk
- 500 g Beefsteakhack
- 3 TABLESPOONS Butter
- 4 Wheat tortillas
Directions
- 1
For the salsa, drain the corn in a sieve. Peel onion and dice very finely. Clean the chilli, cut lengthwise, remove seeds, wash and chop very finely. Wash coriander, shake dry, pluck off leaves and chop.
- 2
Mix the corn, onion, chilli, coriander and 2 tablespoons of oil. Season to taste with salt.
- 3
For the sour cream, wash parsley and chives, shake dry and chop or cut into fine rolls. Mix quark, vinegar and herbs. Season with salt, pepper and 1 pinch of sugar.
- 4
Mix flour, 1 teaspoon salt, 1⁄2 teaspoon paprika powder and 1⁄2 teaspoon cayenne pepper. Whisk eggs and milk in a deep plate. Form 12 strips (approx. 10 cm long, 3 cm wide) from the mince. Turn the steak fingers one after the other in the seasoning flour, the egg milk and again in the seasoning flour.
- 5
Heat 2 tablespoons of oil and butter in a large frying pan. Fry the steak fingers in it in portions all around for about 10 minutes. In the meantime heat up a second pan without fat. Fry the tortillas one after the other for about 1 minute each while turning.
- 6
Arrange steak fingers, salsa, sour cream and tortillas.
Nutrition Facts
790 kcal
61 g
38 g
46 g
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