Veal back steak with horseradish crust with spinach sparrows

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Peel and wash the potatoes and cook them in boiling salted water for about 25 minutes. In the meantime, clean and wash the spinach and let it drain well. Heat 1-2 tablespoons of oil in a large pot, add spinach and cover and let it collapse at low heat. Season with salt and pepper, pour into a sieve and drain well

2. 2

   In the meantime, peel, wash and finely grate the carrot for the crust. Melt 25 g butter. Grate cheese finely. Wash the dill, shake dry and chop finely. Mix carrot, dill, horseradish, melted butter, 75 g cheese, egg yolks and breadcrumbs. Season with salt and pepper

3. 3

   Heat milk and 75 g butter. If necessary, squeeze the spinach with your hands and then chop it coarsely. Drain the potatoes, mash them with a potato masher and add the butter-milk mixture. Flavour with nutmeg. Mix in the spinach

4. 4

   Form with 2 tablespoons of sparrows (dumplings) and put directly into a greased casserole dish. Melt 25 g butter, mix with 50 g cheese and lemon juice, spread evenly over the spinach sparrows. Line a baking tray with baking paper. Place an oven dish on one side of the baking tray and bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 12 minutes

5. 5

   Meanwhile peel and roughly chop the garlic. Wash the herbs and shake dry. Dab meat dry. Heat 2 tablespoons of oil in a large frying pan. Fry the meat on each side for approx. 1 minute over a high heat. Add herbs and garlic. Season meat with salt and pepper

6. 6

   Place the meat with herbs and garlic side by side on the other half of the baking tray, spread the crust evenly on top and bake at the same temperature for about 15 minutes

7. 7

   Take it out of the oven. Arrange the meat and some sparrows on plates. Add remaining sparrows

Nutrition Facts

KCAL
880 kcal

CARBS
43 g

FATS
52 g

PROTEINS
59 g