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Ribeye with sprouts and almond
Ribeye with potato slices, Brussels sprouts, mushrooms and almonds.
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Ingredients
Directions
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Heat the oil in a frying pan with non-stick coating and fry the potato slices until done.
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Cut the onion into rings. Heat the oil in another pan and fry the onion for 3 minutes, add the mushrooms after 1 min and fry.
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Take the onion-mushroom mixture out of the pan and fry the ribeyes in each remaining oil on each side for 2-3 minutes on a high heat brown.
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Heat the onion-mushroom mixture at the last minute. Season the meat with salt and pepper.
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Meanwhile, cook the sprouts in 3 min. Until al dente and drain. Chop the almonds coarsely. Spoon the sprouts and almonds together.
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Cut the meat into slices. Divide the potato wedges and sprouts over plates. Place the meat next to it.
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Nutrition
610Calories
Sodium0% DV1.055mg
Fat57% DV37g
Protein66% DV33g
Carbs12% DV36g
Fiber48% DV12g
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