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GOZMURPH
German steak with onion marmalade and red cabbage
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Ingredients
- 400 gram beef tartar for the steak
- 1 egg yolk for the steak
- 1 teaspoon Worcestershire sauce for the steak
- 1 onion for the steak
- 1 tablespoon mustard for the steak
- 3 tablespoon peanut oil for the steak
- 2 tablespoon olive oil for the onion marmalade
- 500 gram Red onion for the onion marmalade
- 50 milliliters Red port for the onion marmalade
- 50 milliliters redcurrant juice for the onion marmalade
- 2 teaspoon mustard for the onion marmalade
- 50 milliliters Red wine vinegar for the onion marmalade
- 3 tablespoon dark brown caster sugar for the onion marmalade
- 50 gram butter for the red cabbage
- 500 gram Red cabbage for the red cabbage
- 2 Apple for the red cabbage
- 100 milliliters orange juice for the red cabbage
- 50 gram dark chocolate for the red cabbage
- 2 laurel leaf for the red cabbage
- 2 clove for the red cabbage
Directions
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Mix all the ingredients for the steak, except the oil. Shape 4 balls and press them flat. Put covered in the refrigerator.
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Heat the olive oil for the onion marmalade and fry the onions.
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Add the rest of the ingredients for the marmalade and gently simmer for about 15 minutes. Allow to cool slightly.
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Heat half of the butter for the red cabbage. Fry the coals and apples for 2-3 minutes and add the rest of the ingredients.
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Stew gently for 15-17 minutes.
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Remove the bay leaves and cloves and stir in the rest of the butter.
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Heat the oil for the steak and fry the meat for about 3 minutes per side.
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Spoon a little onion marmalade on the meat and serve with the red cabbage.
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Nutrition
610Calories
Sodium0% DV0g
Fat52% DV34g
Protein56% DV28g
Carbs13% DV39g
Fiber0% DV0g
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