Ingredients for 4 people:
4 potatoes, mainly waxy, 200 g each
Salt
250 g buttermilk curd
250 g crème fraîche
Salt
1 bunch chives
4 hoof steaks, 180 g each
2 tsp oil
coarse pepper
For the salad:
1 lettuce
1 bunch of radishes
1 red onion
100 g cherry tomatoes
2 tbsp white wine vinegar
salt, pepper
1 pinch of sugar
3 tbsp oil
Preparation:
1. Wash potatoes and boil in salted water for approx. 30 minutes. Mix the quark with crème fraîche. Season with salt. Rinse the chives, shake dry and cut into small rolls. Mix into the sour cream.
2. Pat the steaks dry and rub with oil. Grill on a hot charcoal grill (or in a grill pan) on both sides for about 3-4 minutes. Finally, season with salt and coarse pepper.
3. For the salad, clean the lettuce, rinse, pluck into pieces and spin dry. Rinse and clean the radishes and cut into slices. Peel the onion and cut into thin slices. Rinse the tomatoes and halve them. Mix the vinegar with salt, pepper, sugar and oil in a large bowl. Whisk together. Add the salad ingredients and mix everything together.
4. Drain the potatoes and let them steam. Break open the potatoes and add the sour cream. Serve with the steaks and salad.
Preparation time approx. 45 minutes
Nutritional valus per serving approx.:
Calories: 755
Joule: 3164
Protein: 54.2 g
Fat: 43,1 g
Carbohydrates: 35 g
(FoodCentrale by ddp images)
