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ADAMGODES
Dutch steak with sauerkraut salad and bean puree
A dish full of Dutch classics: a tender steak, a hearty bean puree and a fresh sauerkraut salad.
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Ingredients
Directions
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Peel the potatoes and cut into equal pieces. Cook in 20 min. Until done.
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Rinse the sauerkraut under cold running water and drain well in a colander. Slice the chives.
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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.
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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.
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Meanwhile, rinse the beans under cold running water.
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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.
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Stamp with a puree pestle to a coarse puree and add a little bit of cooking water if the puree is too dry.
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Carefully advance the beans and season with salt and pepper. Serve the steak with the salad and puree.
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Nutrition
675Calories
Sodium33% DV800mg
Fat43% DV28g
Protein94% DV47g
Carbs17% DV51g
Fiber60% DV15g
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