Sliced hip Steaks with Rosemary Potatoes
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 400 g steak (s), (hip steak)
- 1 red pepper (s)
- 1 vegetable onion (s)
- salt
- Pepper, freshly ground
- 400 g potato (s), small
- 2 sprigs rosemary
- olive oil
- 2 cloves garlic)
Print Recipe
Pin Recipe Instructions
- Wash the potatoes and put them in a baking dish. Then season the potatoes with salt and pepper.
- Cut the rosemary from the twigs and pour over the potatoes. Peel the garlic and cut it into fine cubes and distribute it over the potatoes. Spread 6 tablespoons of oil over it and let it cook for 50 minutes in a preheated oven at 200 ° C.
- Cut the hip steaks into strips approx. 1.5 cm wide and season with salt and pepper.
- Wash and core the peppers and remove the white side walls. Then cut them into large pieces. Also peel the vegetable onion and cut into eighths. Then detach the side panels from each other.
- Let the oil get hot in a pan and sauté the onions and peppers in it. When these are done, push them to the side of the pan and then add the finely chopped hip steak and fry for about 3 - 4 minutes.
- Arrange the fried hip steak with the vegetables on a plate and add the rosemary potatoes.
- Ajvar tastes very good as a dip for the meat or the potatoes.
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