Frankfurter Beiried with Rösti and Two Kinds of Vegetables

For the rösti, grate the raw potatoes and celery and mix with finely chopped chives. In a small frying pan, roast four rösti in turn in vegetable oil until both sides have a nice golden brown color.

Cut leek and cabbage into tender strips and briefly boil in salted water. Then drain and sauté in a frying pan with butter and season with salt, pepper and nutmeg.

Cut the meat into four slices, plate them and season with salt and pepper. Coat one side with mustard and turn them in the chopped onions on the other side, then in flour and fry them in a frying pan with olive oil. When the onions have a nice color, turn the meat to the other side and shortly after extinguish with the red wine and beef stock. Put in the stove at the highest temperature (preferably grill function) for about 2 min form.

Dressing: Pour sauce over the meat and arrange the vegetables next to it.

It is best to offer the rösti on a separate small plate, so that they do not soak up the sauce, but remain nice and crispy.

Tips: * After plating, lightly score the meat three times on the edges, so the meat stays nice and even just as when roasting.

* If you don’t have a small frying pan to roast four small hash browns, use a large frying pan and then divide the hash brown into four on the spot pieces.

Cook: This dish was prepared by

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