Dutch steak with sauerkraut salad and bean puree

Name: Dutch steak with sauerkraut salad and bean puree
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Dutch
Ingredients: 400 g floury potatoes; 500 g fresh sauerkraut; 25 g fresh chives; 400 g cut pointed cabbage; 6 el traditional olive oil; 1 el vinegar; 2 tl French mustard; 80 g white raisins; 560 g Dutch steak at room temperature; 720 g white beans in pot; 4 twig fresh rosemary

A dish full of Dutch classics: a tender steak, a hearty bean puree and a fresh sauerkraut salad.

Ingredients

Kitchen Stuff

1 puree tamper

Directions

Peel the potatoes and cut into equal pieces. Cook in 20 min. Until done.
Rinse the sauerkraut under cold running water and drain well in a colander. Slice the chives.
Mix the sauerkraut with the pointed cabbage. Beat a dressing of the oil, vinegar and mustard and scoop with the raisins and chives through the coleslaw.
Sprinkle the steak with pepper and salt and bake in the oil for 3 minutes on each side on a high heat until golden brown. Leave covered for 5 minutes under aluminum foil.
Meanwhile, rinse the beans under cold running water.
Drain the potatoes, but collect a cup of cooking liquid. Put the potatoes back in the pan and add the rosemary and the rest of the oil.
Stamp with a puree pestle to a coarse puree and add a little bit of cooking water if the puree is too dry.
Carefully advance the beans and season with salt and pepper. Serve the steak with the salad and puree.