Beefsteak `Vinaigrette`
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 400 g minced meat, half and half
- 2 tablespoon water, cold
- a bit salt
- 60 g butter or mararine
- 2 onions)
For the sauce:
- 5 egg (s), hard-boiled
- 1 teaspoon mustard, hotter
- 3 tablespoon oil
- some lemon juice
- salt and pepper
- Parsley, chopped
- Chives, chopped
- Dill, chopped
- Chervil, chopped
Print Recipe
Pin Recipe Instructions
- Stir 2 tablespoons of water into the meat. Salt to taste and form flat dumplings from the meat dough. Score this like a grid with a knife and fry quickly in the hot butter or margarine. At the same time, peel the onions. Then cut into slices and brown.
- Roasting time: approx. 8 min.
- Peel the hard-boiled eggs and remove the yolks.
- Mix the egg yolk, the herbs, a little lemon juice, mustard, oil, salt and pepper into a sauce. Chop the egg white and mix in.
- Serve the beef steaks garnished with the sauce and browned onions.
- Potato salad is ideal as a side dish.
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