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PEGT2865
Fried steak with mushrooms and kaki salad
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Ingredients
Directions
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Wash the persimmons and cut them into thin segments.
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Spoon the young leaf lettuce with the kaki slices in a salad bowl.
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Stir in a bowl of yogurt, lemon juice and olive oil with salt and pepper to a dressing and sprinkle over the salad.
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Rub the steaks with salt and freshly ground black pepper.
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Heat the butter in a frying pan and until the foam pulls away.
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Fry the steaks in 4-6 minutes brown, they may be rosé inside.
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Keep the steaks warm in aluminum foil.
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Cut the mushrooms into thin slices and the bell pepper into thin strips.
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Add the herb butter to the shortening and fry the mushrooms and peppers while stirring on high heat in 4 minutes brown and cooked.
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Serve the steaks with the mushroom mixture.
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Add the salad.
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Tasty with fries.
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Menu suggestion for: pate with rhubarb compote.
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After: stewing pears with a scoop of ice cream.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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