Western steak with Tex-Mex vegetables

AUTHOR
Janie Gentry
DIFFICULTY
easy
RATING
3 1
COOK TIME
100 mins
TOTAL TIME
100 mins

Ingredients

Servings: 4
  • 3 Onions
  • 2 Garlic cloves
  • 4 TABLESPOONS Sunflower oil
  • 1 TABLESPOON red pepper sauce
  • 4 (180 g each) Pork neck steaks
  • 4 large potatoes (about 200 g each)
  • 250 g Low-fat curd
  • 150 g ripened cream
  • 1 collar Chives
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 1 TABLESPOON Butter or margarine
  • 1 can(s) (425 ml) Kidney Beans
  • 1 can(s) (425 ml) Vegetable corn
  • 100 ml Vegetable broth (instant)

Directions

  1. 1

    The evening before for the marinade, peel 1 onion and 1 clove of garlic, cut the onion into strips and press the garlic through a garlic press. Mix oil and pepper sauce, add onion and garlic. Wash the meat, dab dry. Put the meat with the marinade in a bowl, mix well and cover. Put it in a cool place overnight. Wash potatoes and cook in boiling water for 30-45 minutes.

  2. 2

    Peel the remaining onions and garlic and cut into fine cubes. For the sour cream, mix quark, sour cream, half onion and garlic. Wash the chives, shake dry and cut into small rolls. Add the chives to the quark except for a little to garnish. Season to taste with salt and pepper. Heat the fat, sauté the remaining onion until translucent. Pour beans into a sieve and rinse with cold water. Drain the corn. Add beans and corn to the onions. Add stock, bring to the boil and season with salt and pepper. Keep vegetables warm.

  3. 3

    Heat the fat, sauté the remaining onion until translucent. Pour beans into a sieve and rinse with cold water. Drain the corn. Add beans and corn to the onions. Add stock, bring to the boil and season with salt and pepper. Keep vegetables warm. Remove meat from the marinade, remove excess oil and season with salt. Grill the meat and potatoes on the prepared grill for 15-25 minutes. Arrange potatoes, meat and vegetables on plates. Cut the potatoes open, press them slightly apart and fill with sour cream. Sprinkle with chives

  4. 4

    Remove meat from the marinade, remove excess oil and season with salt. Grill the meat and potatoes on the prepared grill for 15-25 minutes. Arrange potatoes, meat and vegetables on plates. Cut the potatoes open, press them slightly apart and fill with sour cream. Sprinkle with chives

  5. 5

    Preparation time approx. 1 hour 40 minutes. 12 hours waiting time

Nutrition Facts

KCAL
770 kcal
CARBS
56 g
FATS
35 g
PROTEINS
55 g

Categories & Tags

Main DishesheartyMeatPork