John Myers
Ingredients for 3 servings:
- 500 g potatoes, waxy
- 500 g bush beans, alternatively broad beans
- Sea salt and pepper, black
- 1 pinch of savory
- 350 g steak(s) (minute steaks) of beef or sirloin steak
- 2 large onions
- 50 g smoked ham cubes
- Germ oil or safflower oil
Instructions
Working time approx. 40 minutes; Total time approx. 40 minutes
Pan-fried dish with intermediate stations
The potatoes are placed in a pot of boiling water in their jackets and cooked. Then, the cooking water is drained and the potatoes are set aside. Once they have cooled slightly, they are peeled and cut into thick slices. The green beans are then placed in the pot with salted water and savory and cooked until tender, but still slightly firm to the bite. The beans are also drained and the vegetable cooking water is reserved in a cup. The meat is then cut into thin strips and the onions into cubes. A very small amount of corn oil is heated in a pan and the sliced beef is seared. After a short time, it is ready and can be stored on a plate. The onions and ham are then added to the pan and seared. If there is a slight lack of liquid, you can add a little of the bean broth to ensure the onions are cooked through properly. The potatoes are then spread over the onions and cooked through. The green beans can then be added, followed by the seared beef. A little more vegetable broth or oil, if desired. Finally, season the whole thing with pepper and sea salt and toss briefly.
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