Enamelled medallions with thyme roast potatoes and leeks

Ingredients for Enamelled medallions with thyme roast potatoes and leeks

Instructions for Enamelled medallions with thyme roast potatoes and leeks

To prepare the Enamelled medallions with thyme roast potatoes and leeks recipe, please follow these instructions:

Distance between walls and seeds in the chili. Mix brown sugar, tomato paste, juice of ½ lemon and chili into tiny cubes or got it in a blender. Slice the potato and onion into thin both. Cut the carrot into small cubes. Cut the leeks into thin rings. Heat the oil well up in a frying pan. Grate first potato slices. Came by, then carrot leeks and finally onions. Season with thyme, salt and pepper and grate it finished on the forehead. Garnish with thyme. Pat the meat dry with paper towels. Heat the oil in a frying pan. Season the meat with salt and pepper. Brown the meat about 1 minute on each side. Turn up the heat. Add the sugar mixture and fry an additional 2 minutes on each side. Take the meat off. Cover it with tinfoil. Come on Apple juice and balsamic vinegar in the Pan and let the sauce boil in, for the consistency is like syrup.