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🍽️ Juicy Beef Steaks with Creamy Mushroom Sauce and Crispy Potato Rösti

615 kcal · 30 min · 4 servings

Juicy Beef Steaks with Creamy Mushroom Sauce and Crispy Potato Rösti Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Peel the carrots and potatoes. Wash them thoroughly. Coarsely grate the vegetables.
  2. 2. Wash the spring onions. Cut off the root ends. Slice the onions into fine rings and separate the white and green parts.
  3. 3. Take a large bowl. Add the grated carrots and potatoes. Add the green spring onion rings.
  4. 4. Crack the eggs into the vegetable mixture. Season with salt and pepper. Stir everything well until it forms a uniform mass.
  5. 5. Preheat the oven to 150 degrees fan. Take a large frying pan and heat one tablespoon of oil over medium heat.
  6. 6. Take a spoonful of the potato mixture. Place it in the hot pan. Press the mixture down slightly to form a small pancake shape.
  7. 7. Fry the rösti for about four minutes until golden brown. Turn it if necessary to brown both sides evenly.
  8. 8. Repeat this process with the remaining potato dough. You should end up with five small rösti in total.
  9. 9. Place the finished rösti on a baking sheet lined with parchment paper. Put the tray in the preheated oven. Bake them for ten minutes.
  10. 10. Clean the mushrooms. If they are dirty, wipe them with a kitchen towel. Cut the mushrooms into quarters.
  11. 11. Wash the parsley. Pat it dry. Pluck the leaves from the tough stems. Chop the leaves finely.
  12. 12. Take a pot and heat two tablespoons of oil over high heat. Add the mushrooms and the white spring onion rings.
  13. 13. Sauté the vegetables for four minutes until fragrant. Prepare the vegetable broth according to package instructions and pour it into the pot.
  14. 14. Cover the pot. Let the sauce simmer gently for six minutes.
  15. 15. Remove the lid. Stir the crème fraîche into the mushroom sauce.
  16. 16. Take an empty cup. Add the cornstarch. Mix it with four tablespoons of cold water to form a smooth paste.
  17. 17. Pour the starch paste into the boiling sauce. Stir vigorously. Let the sauce simmer for another two minutes until it thickens.
  18. 18. Season the mushroom sauce with salt and pepper. Set it aside.
  19. 19. Rinse the steaks under cold water. Pat them completely dry with kitchen paper. Cut each steak in half.
  20. 20. Season the meat pieces with salt, pepper, and paprika powder. Rub the spices well into the meat.
  21. 21. Take the large frying pan (without residues) and heat one tablespoon of oil over high heat.
  22. 22. Place the steaks in the hot pan. Sear them for two minutes until a crust forms. Turn the meat to brown all sides.
  23. 23. Remove the pan from the heat. Cover it. Let the meat rest for three minutes to allow the juices to distribute.
  24. 24. Take the rösti out of the oven. Divide them onto the plates. Add a spoonful of mushroom cream sauce.
  25. 25. Place the warm steaks on the rösti. Sprinkle everything with the chopped parsley. Serve the dish immediately.

Nutrition per serving