Sweet potato spaetzle with sage mushrooms and rump steak
Source: https://www.gefu.com/rcp_recipe/sweet-potato-spaetzle-with-sage-mushrooms-and-rump-steak
Ingredients
| 200 | g | Sweet potatoes |
| 150 | g | Flour |
| 50 | g | Fine semolina |
| 3 | Eggs | |
| TL | 1/2 Salt | |
| 80 | g | mushrooms mixed |
| 1 | Garlic clove | |
| Federation | 1/2 sage | |
| 50 | g | Butter |
| 4 | Rump steak à 200 g | |
| Oil | ||
| Pepper |
Preparation
Peel and dice sweet potatoes and boil in salted water until soft. Steam well, press through the fine perforated disc of the potato, juice and spaetzle press FORCE ONE® and let cool.
Mix sweet potatoes, flour, semolina, eggs and salt to a viscous dough. Add a little mineral water if needed. Beat the dough until it bubbles.
Bring salted water to a boil in a large pot. Press the dough in portions through the coarse perforated disc of the FORCE ONE®.
As soon as the spaetzle float to the top, lift out PRIMELINE with a slotted spoon.
Wash sage leaves, pluck leaves from stems, spin dry in SPEEDWING® multishredder with spinner and cut into strips.
Clean mushrooms, halve or quarter depending on size. Sauté in oil, press garlic into it, add sage strips and fry a bit. Season with salt and pepper, melt the butter in it and keep warm.
Season steaks with salt, add oil to pan and heat until very hot.
Fry steaks for 2 minutes on each side until medium. Wrap in aluminum foil and let rest for another 5 minutes.
Meanwhile, lightly fry the spaetzle in butter, arrange on plates with the sage mushrooms and steaks. Drizzle with the mushroom stock and serve.
Nutritional values per serving
| Energy | 2.841,0 kJ | |
|---|---|---|
| Calories | 677,0 kcal | |
| Protein | 64,0 g | |
| Fat | 24,8 g | |
| Carbohydrates | 48,9 g |
Organisation
Category
Recommended kitchen tools for this recipe
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