John Myers
Filet Strips Potato Pan with Vegetables, Sheep Cheese and Sour Cream Dip
The perfect filet strips potato pan with vegetables, sheep cheese and sour cream dip recipe with a picture and simple step-by-step instructions.
Dip:
- 200 g Beans
- 150 g Onions
- 100 g Red peppers
- 300 g Fillet (beef, pork, poultry) or leftovers from the roast
- 200 g Sheep cheese
- 4 tbsp Sunflower oil
- 200 g Sour cream
- 2 tbsp Lowfat quark
- Salt, sugar
- Peel the potatoes and cut into not too small cubes. Clean the beans and cut into pieces of the same size. Boil both separately in well-salted water, still slightly firm to the bite, drain, keep ready.
- Wash and remove the peppers and cut into bite-sized pieces. Peel and quarter the onion (larger sixths) and peel apart. Cut the meat into strips. Cut the sheep’s cheese into large cubes. Mix the sour cream and quark until creamy and season with salt and a pinch of sugar.
- In a larger pan in 2 tablespoons of oil, sear the meat briefly and sharply on all sides. Add pepper and salt. Then take it out of the pan immediately and keep it ready. Add 2 tablespoons of oil to the frying fat, lightly fry the onions and peppers and then add the potato cubes and beans. Now roast everything and let it take on a little color, add the meat again and roast it lightly as well. Finally sprinkle the sheep’s cheese over it and let it melt slightly.
- Serve with the dip and …………… let taste.
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