Hoof steak on rosemary lentils

AUTHOR
Benton Mccarty
DIFFICULTY
easy
RATING
3 2
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 200 g Cardina lenses
  • 350 g Carrots
  • 250 g Potatoes
  • 4 Branches of rosemary
  • 4 Hoof steaks (approx. 200 g each)
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 2 TABLESPOONS Oil
  • 7-10 Tbsp Sugar

Directions

  1. 1

    Cook the lentils in 600 ml of boiling water for 20-30 minutes. In the meantime, peel and slice the carrots and potatoes. Wash the rosemary and dab dry. Pluck all needles except for a little bit for garnishing and chop finely.

  2. 2

    Add the potatoes, carrots and rosemary to the lentils 8-10 minutes before the end of the cooking time. Wash the meat, dab dry and season with salt and pepper. Heat the oil in a large ovenproof pan. Add the meat and fry it all around for about 3 minutes.

  3. 3

    Finish cooking in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: stage 2) for 6-8 minutes. Season to taste with salt, pepper and sugar. Cut meat into slices and arrange on plates with the lentil vegetables.

  4. 4

    Garnish with rosemary.

Nutrition Facts

KCAL
510 kcal
CARBS
36 g
FATS
15 g
PROTEINS
58 g