Summer beetroot stew with filet roll

Name: summer beetroot stew with filet roll
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Dutch
Ingredients: 1 kg potatoes big, slightly crumbly (bag 3 kg); 2 x 2 filet rolls with chives cream cheese (2 dishes a 2 pieces); 50 g butter or margarine; 1 Scale boiled beets 500 g; 2 onions finely shredded; 1 cucumber in strips; 2 tablespoons natural vinegar; 1 teaspoon sugar

A tasty Dutch recipe. The main course contains the following ingredients: meat, potatoes (large, slightly crumbly (bag 3 kg)), filet rolls (with chives-cream cheese (2 dishes a 2 pieces)), butter or margarine, cooked beet (500 g), onions ( finely chopped), cucumber (in strips), natural vinegar and sugar.

Ingredients

Directions

Peel the potatoes, cut into quarters and cook until cooked in about 20 minutes. Fry the filet rolls in about 30 g of butter or margarine according to the instructions on the package.
Peel the beetroot, cut into strips. Heat the remaining butter in a frying pan and fry the onions for 2 minutes. Spoon the beetroot, place a lid on the frying pan and simmer the beet for about 12 minutes. Spoon the cucumber strips with the vinegar, sugar and salt to taste.
Stamp the potatoes into a coarse mash and stir in the stewed beetroot. Season with salt and pepper. Serve the filet rolls with the beetroot stew and cucumber.