Singles Dinner No. 23

Ingredients for 1 servings:

• 150 g potato(s), waxy
• 120 g steak(s) , (beef minute steaks, 3 pieces
• 6 leaves of kohlrabi
• 3 slices of processed cheese, Chester, 45%
• Salt
• black pepper, freshly ground
• Chili flakes, if you like that
• Fat, for the pan

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Beef minute steak rolls filled with kohlrabi leaves and cheese on potato cubes

Peel the potatoes, dice them, and cook in boiling salted water for about 12 minutes. Trim the stalks from the kohlrabi leaves, cut them into small pieces, and add them to the pot with the potatoes. Leave the kohlrabi leaves whole and cook in the potato pot for the remaining 8 minutes. After the cooking time, remove the leaves from the pot and let them drain on kitchen paper. Remove the pot from the heat and put the lid on. Season the beef steaks to taste. Then place a kohlrabi leaf on top, a slice of cheese, and another leaf. (I first tried it with 2 slices of cheese, but it’s too much and leaks out during cooking.) Roll up and seal the seam with a toothpick. Heat fat in a pan and fry the 3 roulades over medium heat until nicely browned all over. When they’re done, trim off the excess leaves at both ends, chop them up on the countertop, and transfer them to a bowl. Remove the potatoes and stems from the pot with a colander, add them to the bowl, and mix well with the leaves. Arrange the roulades on a plate, with the potatoes next to them—done.