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

Portions

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.