Mushroom cake with tomato salad

Name: mushroom cake with tomato salad
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 Red onion; 250 g mushrooms; 5 vine tomato; 2 toe garlic; 2 el White wine vinegar; 4 el traditional olive oil; 700 g potato slices; 4 beef tartar at room temperature; 100 ml tap water

Tartini with mushroom gravy, potatoes and tomatoes

Ingredients

Kitchen Stuff

aluminium foil

Directions

Cut the red onion into wafer-thin rings, the mushrooms into wedges and the vine tomatoes into slices. Press 2 cloves of garlic.
Spoon the red onion with the white wine vinegar.
Heat the oil in a frying pan and fry the potato slices until golden brown and crispy in 15 minutes.
Heat the oil in a frying pan and fry the tarttails golden brown in 3-4 minutes and red or rosé from the inside to taste.
Remove the tartar from the pan and let the meat rest in aluminum foil for 5 minutes.
Fry the mushrooms in the cooking fat for 4 minutes until they turn brown. Fry the garlic on a medium-high heat for 1 minute without discolouring.
Add 100 ml of water, salt and (freshly ground) pepper to taste and stir the baking from the bottom.
Place the tomato on a dish and spread the marinated onion with the moisture over it.
Sprinkle with salt and (freshly ground) pepper and drip a little oil.
Serve the tarttails with the mushroom gravy and the potatoes and add the tomato salad.