Vegetable pan with rump steak strips

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   Wash the potatoes thoroughly and cut into slices. Fry in 20 g hot fat for about 10 minutes. Peel celery and cut into small cubes. Clean, wash and cut the zucchini into large pieces. Peel onion and cut into strips.

2. 2

   Add celery, zucchini and onion to the potatoes and cook for about 5 minutes. Season with salt and pepper. In the meantime, wash the meat, dab dry and cut into strips. Roast mustard seeds in a pan without fat and take them out. Heat remaining fat in it, add meat and fry for about 3 minutes while turning. Wash the tomatoes, dab dry and cut in half. Mix sour cream, mustard and starch. Add tomatoes and meat to the vegetable pan. Add cream-mustard and bring to the boil once.

3. 3

   Wash the tomatoes, dab dry and cut in half. Mix sour cream, mustard and starch. Add tomatoes and meat to the vegetable pan. Add cream-mustard and bring to the boil once. Season to taste again if necessary. Sprinkle with the mustard seeds and garnish with parsley as desired

Nutrition Facts

KCAL
390 kcal

CARBS
21 g

FATS
19 g

PROTEINS
32 g