Steak Haché with Potato Wedges
with mushrooms & mesclun salad
Het vlees van de Duitse biefstuk is van superieure kwaliteit en kun je heel goed kort bakken voor een rosé burger, of zelfs rauw eten als tartaar.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
125 g
Mushrooms
½ piece
Tomato
20 g
Mesclun
½ sprig
Fresh rosemary
1 piece
Steak haché
(May be present Soy, Gluten, Milk, Egg, Mustard, Celery)
200 g
Potato rounds
50 g
Chopped onion
Not included in your delivery
½ tablespoon
Extra virgin olive oil
1 teaspoon
Honey [or plant-based alternative]
1 teaspoon
Mustard
½ tablespoon
White wine vinegar
½ tablespoon
[Plant-based] butter
to taste
Salt and pepper
½ tablespoon
Olive oil
Nutrition Values
Utensils
Cooking Steps
Take the steak haché out of the fridge and allow it to reach room temperature. Discard the rosemary stalks and roughly chop the leaves. Heat a drizzle of olive oil in a frying pan over medium-high heat. Fry the potato wedges with the rosemary for 8 - 10 minutes until done (see Tip).
Tip: use an extra pan if you're cooking for more than two people.
Slice the mushrooms in the meantime. Melt half of the butter in a frying pan over medium-high heat. Fry the onion with the mushrooms for 7 - 9 minutes, seasoning to taste with salt and pepper. Melt the rest of the butter in another frying pan over medium-high heat. Fry the steak haché for 3 - 4 minutes per side, seasoning to taste with salt and pepper.
Cut the tomato into wedges. In a salad bowl, combine the extra virgin olive oil with the white wine vinegar, honey and mustard, then season to taste with salt and pepper. Transfer the tomato and mesclun to the salad bowl and toss well to combine with the dressing.
Serve the steak haché with the potato wedges. Serve the fried vegetables and the salad alongside.
Did you know... mushrooms are high in phosphorus, which works with calcium to strengthen bones and teeth.