John Myers
ינהאַלט
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ינגרעדיענץ
- 400 g רינדערנס
- 2 קנאָבל קלאָוועס
- 150 ml מאַסלינע בוימל
- 8 פּאַטייטאָוז גרויס
- 3 ראָוזמערי ספּריגז
- 1 קניפּ ראָסעמאַרי זאַלץ
- 250 g סמעטענע
- 250 g יאָגורט
- 1 קניפּ זאַלץ
- 1 קניפּ פעפער
- 0,5 בינטל טשיוועס
ינסטראַקשאַנז
- Cut the meat into thin slices. Peel and squeeze the garlic and mix in a bowl with olive oil. Then spread the olive oil-garlic marinade on the meat slices and let it steep for 2-3 hours.
- Now wash the potatoes and then quarter them - do not peel them. Put the sliced potatoes with olive oil and rosemary in a bowl, mix well and let steep again for 1-2 hours.
- Now bake the potatoes in the oven and with hot air at 200 ° C for about 50-60 minutes until they are nice and crispy. In between turn the potatoes and season with the rosemary salt.
- Mix the sour cream and yoghurt together, season with a little salt and pepper and stir vigorously. Put the finished dip in a bowl and put some chopped chives on top.
- It is best to fry the meat slices in two pans at the same time. Arrange the finished meat and the rosemary potatoes with the sour cream dip on the plates.
דערנערונג
באדינען: 100gקאַלאָריעס: 263קייקאַלקאַרבאָוכיידרייץ: 1.8gפּראָטעין: 9.4gפעט: 24.5g
