Beef steak with pointed cabbage salad

Name: Beef steak with pointed cabbage salad
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 175 g Potatoes; 7-10 Tbsp Salt; 125 g Pointed cabbage; 1/2 small red pepper; 150 g Fillet of beef; 7-10 Tbsp Pepper; 1 TEASPOON Olive oil; 5 TABLESPOONS Milk; 7-10 Tbsp grated nutmeg; 1 TEASPOON coarse mustard; 2 stalks of chives; 1-2 TEASPOONS White wine vinegar; 7-10 Tbsp Sugar

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

175 g Potatoes
7-10 Tbsp Salt
125 g Pointed cabbage
1/2 small red pepper
150 g Fillet of beef
7-10 Tbsp Pepper
1 TEASPOON Olive oil
5 TABLESPOONS Milk
7-10 Tbsp grated nutmeg
1 TEASPOON coarse mustard
2 stalks of chives
1-2 TEASPOONS White wine vinegar
7-10 Tbsp Sugar

Directions

1
Peel, wash and quarter the potatoes. Cook potatoes in salted water for about 20 minutes until soft. Clean the pointed cabbage and cut into thin strips. Knead 1 pinch of salt and the pointed cabbage and let it stand for about 15 minutes
2
Halve the peppers, clean, wash and cut into strips. Wash the meat and pat dry, season with salt and pepper. Heat oil in a coated pan. Fry the meat for 6-8 minutes, turning it over
3
Drain the potatoes. Add the milk and mash into puree. Season to taste with salt and nutmeg. Finally fold in mustard loosely. Keep puree warm. Wrap the meat in aluminium foil and let it rest for about 10 minutes.
4
Wash the chives, shake dry and cut into small rolls. Mix paprika, chives, vinegar and pointed cabbage, season to taste with salt, pepper and a little sugar
5
Arrange meat, mashed potatoes and salad. Pour frying mixture over the meat