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

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

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.