Hoof steak with peach sauce

AUTHOR
Cassandra Brock
DIFFICULTY
easy
RATING
4 3
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 4
  • 600 g Potatoes
  • 1 TABLESPOON + 2 tsp oil
  • 7-10 Tbsp coarse salt
  • 1/2 bunch (approx. 80 g) Leek bricks
  • 3 Tomatoes (about 70 g each)
  • 1 (425 ml; separation weight: 250 g) small can of peach halves
  • 4 Hoof steaks (approx. 150 g each)
  • 1 coated Tsp Curry Powder
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • baking paper

Directions

  1. 1

    Peel, wash and slice the potatoes. Line a baking tray with baking paper. Brush with 1 tablespoon of oil and sprinkle with coarse salt. Spread potato wedges on top.

  2. 2

    Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes. In the meantime, clean and wash spring onions and cut them into rings. Put some spring onion green aside for garnishing.

  3. 3

    Wash, clean and dice the tomatoes. Drain the peaches (collect the juice) and cut into cubes. Heat 1 teaspoon of oil in a coated pan and fry spring onions until translucent.

  4. 4

    Add tomato and peach cubes and juice. Simmer at medium heat for about 10 minutes. In the meantime, wash the steaks and pat them dry. Heat 1 teaspoon of oil in a coated frying pan and fry the steaks on each side

  5. 5

    Season peach sauce with curry and season with salt and pepper. Arrange the steaks with the potato wedges and the sauce. Serve garnished with spring onion green.

Nutrition Facts

KCAL
390 kcal
CARBS
37 g
FATS
9 g
PROTEINS
36 g

Categories & Tags

Main DishesDietexotic