Au gratin sirloin steaks recipe
Au Gratin Sirloin Steaks recipe
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|600 g||mushrooms, sliced|
|800 g||potatoes, peeled and cut into chips|
|salt and freshly ground black pepper|
|4||cherry tomatoes, halved|
|200 g||single cream|
|½ bunch(es)||parsley, chopped|
|30 g||soft herb butter|
|1 l||oil for deep-frying|
|300 ml||vegetable stock|
In a pan, heat 3 tablespoons of oil. Fry the steaks from both sides over high heat for 1 minute. Season with salt and pepper. Remove from the heat and keep warm.
Fry the tomatoes in the pan for 2-3 minutes. Take out of the pan and set aside. Now fry the mushrooms, stirring, for 5 minutes. Add the onions and cook for some more minutes. Pour in the stock and the cream and bring to a boil. Reduce the heat and cook for 5 minutes. Season to taste with salt, pepper and sugar.
Preheat the oven to 200°C.
Place the meat and the tomatoes into a casserole dish. Pour over the sauce. Top with herb butter flakes and bake for 10-15 minutes.
In a large saucepan, heat the oil. Deep-fry the potato chips until golden and crispy. Season with salt.
Sprinkle the steak casserole with parsley and serve together with the chips.
ca. 20 min
Cooking / Baking Time:
ca. 30 min
Grade of difficulty:
Calories per portion:
Reference: Au gratin sirloin steaks recipe
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