John Myers
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Minute Steaks with Potato Pancakes, Celery Puree and Tartarska Omacka
The perfect minute steaks with potato pancakes, celery puree and tartarska omacka recipe with a picture and simple step-by-step instructions.
Minute steaks with potato pancake breading:
- 2 Minute steaks from pork loin (100 g each)
- 4 Strong pinches of coarse sea salt from the mill
- 4 Strong pinches of colored pepper from the mill
- 250 g Potatoes
- 1 Clove of garlic
- 0,5 Red chilli pepper
- 1 Egg
- 25 g Flour
- 1 tsp Salt
- 1 tsp Ground caraway seeds
- 1 tsp Stripped marjoram
- 4 tbsp 3-4 tbsp Butterschmalz
Celery puree: (For 4 people!)
- 0,5 Celery 650 g / cleaned approx. 400 g
- 200 g Potatoes
- 0,5 liter Vegetable broth (2 teaspoons instant)
- 1 tbsp Butter
- 1 tbsp Cooking cream
- 2 Strong pinches of coarse sea salt from the mill
- 2 Strong pinches of colored pepper from the mill
- 1 Strong pinch of nutmeg
Tatarska omacka: (For 4 people!)
- 4 tbsp Delicious mayonnaise (here: Von Thomy)
- 2 tsp Mustard medium hot
- 2 tbsp Crème fraîche with fresh herbs (Here: By Dr. Oetker)
- 2 Small onions approx. 100 g
- 2 Garlic cloves
- 2 Eggs
- 2 Pickles approx. 100 g
- 2 tbsp Parsley
- 0,5 Red chilli pepper
- 1 tsp Salt
- 1 tbsp Cucumber water
To serve:
- Parsley stalks for garnish
Minute steaks with potato pancake breading:
- Peel, wash and grate the potatoes. Peel and finely dice the garlic clove. Clean, wash and finely dice the chilli pepper. Put all ingredients (grated potatoes, diced garlic cloves, diced chilli peppers, egg, flour, salt, ground caraway seeds and grated marjoram) in a bowl, mix well and let rest for about 20 minutes. Wash the minute steaks, pat dry with kitchen paper and salt on both sides (a big pinch each) and pepper (a big pinch each). Pour off the liquid from the potato pancake mixture, divide into four parts, put two parts in a pan with clarified butter (3 – 4 tablespoons) (about the size of the steaks spread / press flat) place the minute steaks on top and top / cover with the remaining potato pancake mixture . Carefully turn the steaks with the potato pancakes approx. 4 – 5 times and fry them until golden-brown on both sides.
Celery puree: (For 4 people!)
- Peel and dice celery and potatoes, simmer in vegetable stock (½ liter) for approx. 25 – 30 minutes, pour off, butter (1 tbsp), cooking cream (1 tbsp), coarse sea salt from the mill (2 strong Pinches), colored pepper from the mill (2 big pinches) and nutmeg (1 big pinch) and work through / pound through well with the potato masher.
Tatarska omacka: (For 4 people!)
- Peel and finely dice the onions and garlic cloves. Finely dice the pickles. Clean, wash and finely dice the chilli pepper. Boil the eggs hard, quench them, peel them off, let them cool down and dice them. Wash the parsley, shake dry and pluck. Put all ingredients (4 tablespoons mayonnaise, 2 teaspoons of medium-hot mustard, 2 tablespoons of crème fraîche with fresh herbs, diced onions, diced garlic cloves, 2 diced eggs, diced cucumber, plucked parsley, diced chilli peppers, 1 teaspoon of salt and 1 tablespoon of cucumber water) in a bowl and stir well / mix. Chill until ready to serve.
Serve:
- Serve minute steaks with potato pancakes, celery puree and tartarska omacka, garnished with parsley.
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