Steak with beetroot pickles

Name: Steak with beetroot pickles
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 300 g Swiss chard (e.g. more colourful); 2 Red prayers; 1 Garlic clove; 100 ml Red wine; 60 ml Red wine; 150 ml Sherry vinegar; 60 g demerara sugar; 1 Cinnamon stick; 7-10 Tbsp salt, pepper; 1 Shallot; 2 TABLESPOONS Olive oil; 4 Hoof steaks (approx. 200 g each); 4 TABLESPOONS Cream horseradish (glass)

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

Does a hoof steak really help build muscle? Not only that! Mangold and Rote Beten add an extra portion of minerals - we will enjoy ourselves fit tonight ...

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

300 g Swiss chard (e.g. more colourful)
2 Red prayers
1 Garlic clove
100 ml Red wine
60 ml Red wine
150 ml Sherry vinegar
60 g demerara sugar
1 Cinnamon stick
7-10 Tbsp salt, pepper
1 Shallot
2 TABLESPOONS Olive oil
4 Hoof steaks (approx. 200 g each)
4 TABLESPOONS Cream horseradish (glass)

Directions

1
Clean and wash the chard, cut the stalks into strips and roughly cut the leaves. Peel beetroot, slice into slices (be careful, it stains strongly! Wear disposable gloves). Peel garlic, chop roughly. Boil up with 100 ml red wine, vinegar, 100 ml water, sugar and cinnamon.
2
Season with salt and pepper. Cook beetroot and chard stems in it for about 2 minutes. Drain and collect the brew. Peel the shallot, cut it into strips and add it to the beetroot with 1 tablespoon of oil.
3
Dab steaks dry, season and fry in 1 tablespoon of hot oil per side for 2-4 minutes, then keep warm. Add 60 ml wine, 3 tbsp. of prayer broth and 1 tbsp. of water, bring to the boil. Season to taste with salt and pepper.
4
Blanch chard leaves in boiling salted water for about 2 minutes, drain. Arrange everything. Add 1 tbsp. creamed horseradish to each.