Steakhouse Pan

Summary

Ingredients

• 200 g beans, fresh reens
• 1 can kidney beans or white beans
• 1 large red pepper (s)
• 1 small Can (s) corn kernels
• 1 small Glass corn cobs, sweet and sour pickled
• 400 g potato (s), with peel
• Oil (sunflower oil)
• 300 g minced meat, beef or pork, as desired
• 1 egg (s)
• 3 tablespoon breadcrumbs, heaped
• 1 tablespoon honey
• salt and pepper
• Paprika powder, hot pink
• Curry powder

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Instructions

1. Wash the potatoes well and brush them clean. New potatoes or triplets are best to eat with the peel on. Then, depending on the size, either cut into cubes about one and a half centimeters in size or, for small potatoes, in potato wedges. In a sufficiently large bowl, make a marinade from 1 tablespoon sunflower oil, 1 teaspoon curry powder, 1 teaspoon salt and 1/2 teaspoon paprika powder. Dry the sliced potatoes well in a towel and add them to the marinade. Mix well with your hands so that the potatoes are covered all around with the marinade. Spread out on a baking sheet lined with baking paper and bake in the oven for about 20 minutes at 200 degrees until cooked.
2. In the meantime, clean 200 g (a good handful) of green kidney beans, cut into bite-sized pieces and boil in salted water for 10 minutes. Then quench with cold water.
3. Mix the minced meat with 1 egg and the breadcrumbs. Season with salt, pepper, curry and honey. Shape the dough into small steaks 3-4 cm in diameter and fry them in a little oil in a pan. Caution: the honey burns the minced meat quickly, so only use medium heat and turn the steaks more often.
4. In the meantime, cut the pepper into bite-sized pieces. Wet a large pan with a little oil, fry the pepper pieces in it for a few minutes and season with a little salt. Turn the heat down to medium heat, add the meatballs and the blanched green beans. Drain the corn kernels and corn cobs, wash the corn cobs well, cut them in half crosswise and add both to the pan. Also put the potatoes in the pan and season everything with salt, pepper, paprika powder, curry and, if necessary, a little honey. Finally, drain the kidney beans, stir in carefully and let them heat up quickly.

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