Veal steak with rosemary potatoes and summer vegetables (Father's Day)

Name: Veal steak with rosemary potatoes and summer vegetables (Father's Day)
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 4 Branches of rosemary; 800 g new potatoes; 7-10 Tbsp Salt; 7 TABLESPOONS Olive oil; 400 g Courgette; 400 g red peppers; 2 Onions; 2 Garlic cloves; 7-10 Tbsp Pepper; 1/4 l dry white wine; 4 Veal steaks (approx. 150 g each); 7-10 Tbsp Oil

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

4 Branches of rosemary
800 g new potatoes
7-10 Tbsp Salt
7 TABLESPOONS Olive oil
400 g Courgette
400 g red peppers
2 Onions
2 Garlic cloves
7-10 Tbsp Pepper
1/4 l dry white wine
4 Veal steaks (approx. 150 g each)
7-10 Tbsp Oil

Directions

1
Wash the rosemary and shake dry. Chop needles finely, except for something to garnish. Wash potatoes thoroughly and cut into slices. Distribute on an oiled baking tray. Season with salt and rosemary and sprinkle with 4 tablespoons of oil.
2
Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes. Clean and wash the zucchini and peppers. Halve the zucchini lengthwise and cut into slices.
3
Roughly dice the peppers. Peel onions and garlic. Onions in columns, garlic in slices cut. Heat 2 tablespoons of oil in a frying pan and fry the vegetables for about 5 minutes, turning them over. Season with salt and pepper.
4
Deglaze with wine, bring to the boil and braise for another 10 minutes. Wash the meat, dab dry and season with salt and pepper. Heat 1 tablespoon of oil in a second pan. Fry the steaks for 6-10 minutes while turning them over.
5
Arrange potatoes, meat and vegetables on plates and garnish with rosemary.