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