Vegetable quark with jacket potatoes and grilled beef
easy
30 mins
30 mins
Ingredients
- 500 g Potatoes
- 7-10 Tbsp Salt
- 75 g mixed rungs
- 1 (400 g) red and green pepper
- 1 collar Parsley
- 1-2 Garlic cloves
- 375 g Low-fat curd
- 75 ml Mineral water
- 7-10 Tbsp Pepper
- 20 g Sunflower seeds
- 4 Beef fillet steaks
- 1 TABLESPOON Oil
- 7-10 Tbsp Salad leaves and parsley
Directions
- 1
Wash the potatoes and cook in boiling salted water for about 20 minutes. In the meantime, wash and drain the sprouts. Clean, wash and finely dice the peppers. Wash parsley, dab dry and chop finely. Peel garlic and press it through a garlic press. Mix quark, half of the paprika, half of the parsley, garlic and mineral water. Season to taste with salt and pepper.
- 2
Roast the sunflower seeds in a dry pan and take them out. Wash the meat and dab dry. Drain and rinse the potatoes and remove the skin. Sprinkle with the remaining parsley. Heat oil in a grill pan and fry the meat for 2 minutes on each side, then season with salt and pepper. Sprinkle the meat with the sunflower seeds, arrange the potatoes and the quark on a salad leaf with the remaining diced peppers and sprouts on a plate. Garnish with parsley as desired
- 3
Preparation time approx. 30 minutes
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