Beef hip steak and baked beans

Beef hip steak and baked beans

Beef hip steak and baked beans are served with oven baked potatoes and sour cream. Preheat oven to 200° C. Wash potatoes, dry and prick several times with a fork. Rub potatoes with 1 teaspoon of oil. Put them on a grid. Pre-bake on the middle rack for 40 minutes. For baked beans first rinse white beans. Drain. Dice onions, garlic and paprika. Sauté in 2 tsp. oil. Mix the BBQ sauce, mustard, vinegar and water. Mix with the vegetables. Add the beans. Season with pepper. Stir in Maple Siurp. Pour into a casserole dish. Cover with bacon. Place in the oven with the potatoes. Leave baked beans in the oven for 30 minutes. For the sour cream, first mix the fresh cheese and sour cream. Season with salt. Place in the refrigerator until serving. Brush a grill pan with 1 teaspoon of oil and heat it up. Fry two slices of beef hip steak, 200 g on each side for 1 minute. Reduce temperature. Fry beef rump steak for 2 to 3 minutes on each side. Season with salt and pepper. Arrange beef rump steak and baked beans on plates. Break potatoes apart slightly with a fork. Spread sour cream over them. Sprinkle with finely chopped leek.

Servings: 2, Difficulty: 
Preparation time: 45 minutes, Total duration: 1 hour and 30 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
911 kcal
72 g
64 g
42 g

(C)opyright by Marions Kochbuch