Texas pancakes

Name: Texas pancakes
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 200 g Fillet of beef; 1 can(s) (212 ml) Corn with kidney beans ( gross: 200 g; net 140 g); 2 stem(s) flat leaf parsley; 1 Egg; 50 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Oil; 7-10 Tbsp dried chili; 2 TABLESPOONS Salsa sauce; 1 TEASPOON Fresh cream

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

200 g Fillet of beef
1 can(s) (212 ml) Corn with kidney beans ( gross: 200 g; net 140 g)
2 stem(s) flat leaf parsley
1 Egg
50 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Oil
7-10 Tbsp dried chili
2 TABLESPOONS Salsa sauce
1 TEASPOON Fresh cream

Directions

1
Wash the fillet, dab dry and cut into strips. Rinse the corn with kidney beans and drain. Wash parsley, pluck leaves and chop roughly. Whisk egg and cream.
2
Season with salt and pepper. Heat the oil. Fry fillet strips in it, salt a little. Add vegetables, fry briefly. Fold in parsley and season with dried chili. Pour whisked egg over it and let it set.
3
Loosen up the bottom of the pan with a spatula. Serve with salsa sauce and crème fraîche.