John Myers
Contents
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Ingredients
Hip steak with onion topping:
- 320 g 2 hip steaks
- 4 tbsp Peanut oil
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
- 1 arc Aluminum foil
- 350 g 3 onions / peeled
- 2 tsp Flour
- 2 tsp Sweet paprika
- 1 tbsp Sunflower oil
- 1 tbsp Butter
- 4 big pinches Coarse sea salt from the mill
Cream mushrooms:
- 200 g Brown mushrooms
- 1 tbsp Sunflower oil
- 1 tbsp Butter
- 100 ml Cream
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
- 1 tsp Tapioca starch
Almond balls:
- 200 g Almond balls TK
- 1 arc Parchment paper
Serve:
- Herb butter
- Parsley for garnish
Instructions
Hip steak with onion topping:
- Let the peanut oil (4 tablespoons) get hot in a pan, fry the hip steaks vigorously on both sides for 2 - 3 minutes, remove and wrap in aluminum foil until serving and keep warm. To serve, season with coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches). Peel the onion, cut into slices and assemble in rings. Mix the onion rings with flour (2 teaspoons) and sweet paprika (2 teaspoons). Heat sunflower oil (1 tbsp) and butter (1 tbsp) in a pan, fry the onion rings vigorously in them / stir-fry, season with coarse sea salt from the mill (4 big pinches) and keep warm in the oven until serving.
Cream mushrooms:
- Clean / brush the mushrooms, cut off the stems and quarter the mushrooms. Heat sunflower oil (1 tablespoon 9 and butter (1 tablespoon) in a pan, add the mushroom quarters and fry / stir fry for a few minutes. Deglaze / pour in the cream (100 ml) and add coarse sea salt from the mill (3 big pinches) and colored Season the pepper from the mill (3 big pinches) and then thicken with the tapioca starch (1 teaspoon) dissolved in a little cold water.
Almond balls:
- Place the frozen almond balls (200 g) on a baking tray lined with baking paper and bake in the oven at 175 ° C for about 15 minutes. Turn the balls 1 to 2 times.
Serve:
- Serve hip steak with onion cap, cream mushrooms and almond balls, garnished with parsley. Serve with herb butter.
