John Myers
Potato Steak Pan
The perfect potato steak pan recipe with a picture and simple step-by-step instructions.
- 800 g Waxy potatoes
- 600 g Carrots
- 2 tbsp Oil
- 1 Onion
- 1 Clove of garlic
- 600 g Beef hip
- 1 bunch Thyme
- Salt and pepper
- Cut the peeled potatoes into 2 cm cubes. Peel and slice the carrots. Fry both in hot oil over medium heat while stirring for 25 minutes. Salt and pepper.
- It had to go faster for me, so I boiled the potatoes as jacket potatoes the day before.
- Finely dice the onion and garlic in the meantime. Cut the beef rump into small steaks. Pluck the thyme leaves. Remove the potato and carrot mix from the pan. Salt and pepper the meat and fry briefly on both sides in the hot frying fat.
- Add onion, garlic and half of the thyme and toss. Add the potato and carrot mix and continue frying for 3 minutes. If you want, you can serve it with a hollandaise sauce. But not with the mission beach figure.
- For those who do not need it, here is a quick preparation for the hollandaise: Melt 100 grams of butter. Beat 1 egg yolk with 2 tablespoons lemon juice in a bowl over a hot water bath until frothy. Carefully fold in hot butter in a thin stream. Salt and pepper.
- The photo shows my daughter’s plate. I “naturally” did without the herb butter.
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