John Myers
Contents
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Alpîranî
- 4 perçe steak minute beraz
- 500 g Potatoes
- 400 ml Broth
- Bexdenûs
- Savory Summer
- 1 Pîvaz
- 1 Hirmê
- 300 g Beans purple fresh
- 100 g Kubên bacon
- Xwê
- Bîbera ji qirikê
- Ard
- Zeyta zeytûnan
Telîmata
- Peel the potatoes, wash them, cut them in half and cook in salted water for 15-20 minutes. Then drain and keep warm.
- Clean the beans, cut off the ends, cut in half, wash, cook with a sprig of savory in salted water until firm to the bite for about 10 minutes. Also drain, rinse and drain. Unfortunately, the purple beans have lost their color, despite baking soda or vinegar, they turn green again when cooked. It's a shame, actually.
- Wash and quarter the pear, remove the core and cut into thin slices. Peel and halve the onion and cut into thin slices. Finely chop the parsley.
- Fry the bacon cubes in a pan over medium heat, then remove from the pan and set aside. Now heat some olive oil in the pan and briefly fry the pears and onions in it. Dust with 0.5 tablespoon of flour and deglaze with 200 ml of stock. Then season with salt and pepper. Add the beans and chopped parsley to the sauce and simmer briefly.
- Sear the steaks in another pan with a little oil over high heat on both sides, remove from the pan, season with salt and pepper and let rest for a moment.
- Then arrange the steaks with boiled potatoes and the beans on plates and serve.
