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🍽️ Roasted Onion Steaks with Beans & Potato Noodles

610 kcal · 30 min · 4 servings

Ingredients

• Salt pinch
• minute steaks from pork 600 g
• broad beans 400 g
• shallots 2 pcs.
• mustard 2 tbsp
• sweet mustard 2 tsp
• vinegar 2 tbsp
• honey 1 tsp
• water 2 tbsp
• oil 4 tbsp
• pepper, black ground pinch
• Schupfnudeln 1 kg
• butter 2 tbsp
• roasted onions 50 g

Instructions

1. 1. In a large pot, bring about 4 l of salted water to a boil and preheat the oven to 160 °C (top/bottom heat). Rinse the pork steaks, pat dry, and bring to room temperature.
2. 2. Wash the beans thoroughly, remove the ends, and cook the beans in the boiling salted water for approx. 4 minutes. Then drain, rinse, and let them drain well.
3. 3. Cut the shallots in half, peel, and dice finely. In a bowl, mix the shallots with mustard, sweet mustard, 2 tbsp vinegar, honey, water, and 2 tbsp oil, and season with salt and pepper.
4. 4. Heat 2 tbsp oil in a large pan over high heat. Sear the steaks all around for about 2 minutes, then place them on a baking sheet and season with salt and pepper. Place 1 tsp of the mustard vinaigrette on each steak and finish cooking in the oven for approx. 8–10 minutes. Leave the pan uncleaned.
5. 5. Add 1 tbsp oil to the pan with the pan drippings and fry the Schupfnudeln in it, turning occasionally, for about 5 minutes until golden brown. Meanwhile, melt 2 tbsp butter in another pot over medium heat. Add the beans to the butter, salt, and warm through for approx. 2 minutes.
6. 6. Remove the steaks from the oven and serve them on plates together with the Schupfnudeln and beans. Distribute the roasted onions over the steaks and beans and serve with the vinaigrette. Enjoy your meal!

Nutrition per serving

• kcal: 610
• Protein: 38 g · Fett/Fat: 27 g · Carbs: 58 g