Butterfly Steaks in Bed Of Vegetables with Fine Ham – Cheese – Sauce
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 steak (s) (butterfly steaks)
- 3 kohlrabi
- 3 large carrot (s)
- 1 onion (s)
- 200 ml whipped cream
- 2 slices ham, cooked
- 100 g cheese, rated
- 2 tablespoon breadcrumbs
- 1 tablespoon butter
- salt and pepper
- oil
- possibly sauce thickener, light
Print Recipe
Pin Recipe Instructions
- Peel the kohlrabi and carrots. Cut the kohlrabi into pieces and the carrots into slices. Dice the onion. Cover the kohlrabi and carrots in about 400 ml boiling salted water for about 10 minutes. Allow to drain, collect the cooking water.
- Wash the schnitzel, pat dry and fry briefly in hot oil until they have a tender crust. Season with salt and pepper. Layer with the kohlrabi and carrots in a baking dish, filling the steaks a little with the vegetables.
- Braise the onion in the frying fat. Deglaze with vegetable water and cream. Bring to the boil and simmer for about 3 minutes. Cut the ham into fine strips and add. Melt half of the cheese in the sauce, thicken it with a sauce thickener and season with salt and pepper.
- Pour the sauce over the steaks and vegetables. Sprinkle with the remaining cheese and breadcrumbs and sprinkle butter on top. Bake in a preheated oven at 200 degrees for about 20 minutes.
- Gnocchi go well with it.
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