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🍽️ Beef Hip Steak with Beetroot Potato Casserole

585 kcal · 30 min · 4 servings

Beef Hip Steak with Beetroot Potato Casserole Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 180 °C (convection). Wash the potatoes thoroughly, peel them, and slice or shave them into slices about 0.3 cm thick. Then bring them to a boil in a pot with salted water and cook for about 8–10 minutes over medium heat.
  2. 2. Halve and peel the onions and garlic, then dice finely. Rinse the rosemary and dry it well. Slice the beetroot into slices about 0.5 cm thick.
  3. 3. Drain the cooked potatoes in a sieve. Clean the pot and melt the margarine in it over medium heat. Add the onions, garlic, and rosemary and sweat for about 2 minutes. Then stir in the milk and cream cheese.
  4. 4. Layer the potatoes and beetroot alternately in a baking dish. Season the onion-milk mixture generously with salt and pepper, remove the rosemary sprig, and distribute the sauce evenly over the potatoes. Bake the casserole in the oven for about 15–18 minutes.
  5. 5. Rinse the meat, pat it dry, and salt both sides. Heat 1 tbsp of oil strongly in a pan and sear the steaks all around for about 2–3 minutes. Then wrap the meat in aluminum foil and let it finish cooking in the oven for about 6–8 minutes.
  6. 6. Take both the potato casserole and the steaks out of the oven, portion them, plate them, and serve. Enjoy your meal!

Nutrition per serving