Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 150 g potato (s), cooked, from the day before
- 50 ml milk
- 120 g steak (s), beef minute steaks (3 pieces)
- 1 teaspoon Dijon mustard
- 100 g herb quark
- 3 slices processed cheese, Chester, 45%
- 3 slices cucumber (s), with skin
- 3 slices cucumber (s), for decoration
- 10 g parsley, fresh
- Sea salt, from the mill
- Pepper, more colorful, from the mill
- Chilli flakes, from the mill
Print Recipe
Pin Recipe Instructions
- Dice the potatoes and place in a microwave bowl. Pour in milk, heat it in the micro - then mash roughly.
- Mix in the quark, season with the spices (add a little milk if necessary).
- Finely chop the parsley, mix into the cape.
- Brush the beef steaks with mustard, season to taste - roll a slice of cheese and a piece of cucumber into a steak, seal with a toothpick.
- Heat the fat in a pan and fry the 3 roulades over a medium heat until they are nice and brown.
- Arrange the meat and Kapü on a plate, place the cucumber slices on the edge as a decoration and serve.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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