John Myers
Roast Beef Jelly with Fried Potatoes
The perfect roast beef jelly with fried potatoes recipe with a picture and simple step-by-step instructions.
- 1 Roast beef jelly (See my recipe: *)
- 600 g Cooked potatoes
- 1 Onion approx. 100 g
- 2 tbsp Butterfat
- 2 tsp Whole caraway seeds
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- Mayonnaise or tartar sauce or Tatarska omacka
- Take the aspic from the refrigerator ½ hour before eating and share. Boil and peel the potatoes the day before. Peel the onion, cut in half and thinly slice the potatoes in half, cut into slices and fry vigorously in butter fat, turning carefully. Sprinkle with whole caraway (2 teaspoons) and season with coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches). Finally, pour the onions over the top and fry with them. Serve the aspic with fried potatoes. Serve with mayonnaise or tartar sauce or tartarska omacka.
*) Siehe mein Rezept:
- Roast beef jelly à la Papa
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