Ingredients serves 4:
21 oz/60 dkg boned beef sirloin or tenderloin, 2 teaspoon “Strong Steven” hot cherry pepper paste, 2 teaspoon hot mustard, salt, 1 level teaspoon marjoram, 1 teaspoon quality paprika, 1 tablespoon garlic paste, cooking oil for the marinade and baking
2.2 lbs/1 kg potatoes, 7 tablespoon all-purpose flour, 3 eggs, 1 heaping t salt, 1/4 teaspoon ground caraway, 1/2 cup parsley, 1 tablespoon onion cream, 1 teaspoon garlic cream
Clean the meat of any membranes and rub half the Strong Steven and mustard into it. Wrap in well-oiled tin foil and let marinate in the refrigerator for 3-4 days (it may also be frozen). When ready to bake, cut into four even slices and pound into a finger’s thickness. Rub with salt, the remaining “Strong Steven” hot cherry pepper paste, mustard, marjoram, and a little paprika. Set aside. To prepare the side dish, peel and grate the potatoes, work the flour and eggs into it. If it is too thick, thin it with 1-2 tablespoon sour cream. Add salt, the ground caraway and chopped parsley and season with the onion and garlic creams. Divide the mixture into four and fry about a small finger’s thickness pancakes from them in a crepe pan filled with 2-3 tablespoon hot oil, about 3 minutes on each side. The easiest way to flip them is to slide the half-cooked pancakes onto a plate, place the crepe pan over it and in a single motion invert both such that the pancake’s raw side slides to the bottom. In the meantime, heat up the garlic cream needed for seasoning the meat in 2-3 tablespoon hot oil, carefully so as not to burn it. Remove from heat and sprinkle in the remaining paprika. Fry the slices of meat in a bit of oil, about 2-4 minutes on each side according to your preference as to rare, medium, or well done. When ready to serve, place each potato pancake on a plate and spread with a bit of the paprikagarlic cream oil. Place the meat on top and baste with the oil also.
Preparation time: 1 hour + marinating the meat
Calories per serving: 750
Skill: Easy to prepare