Strudsesteaks with rispilaf

Name: Strudsesteaks with rispilaf
Yield: 4 portion(s)
Ingredients: Pepper; 0.5 Green bell pepper; 0.5 tsp Salt; 1 Carrot; 1 Onion; 1 tsp Oil; 1 tsp SEL de vie masala spice; 1.5 dl Plain yogurt; 10 cm Cucumber, diced; 10 g Butter; 1-2 clove Garlic; 2 Potatoes; 3 dl Basmati rice; 3 tbsp Raisins; 300 g Savoy cabbage into strips; 4 Ostrich steaks; 7 dl Water

Mains

Cook time: 0 min.
Servings: 4 portion(s)

Ingredients for Strudsesteaks with rispilaf

		Pepper
0.5		Green bell pepper
0.5	tsp	Salt
1		Carrot
1		Onion
1	tsp	Oil
1	tsp	SEL de vie masala spice
1.5	dl	Plain yogurt
10	cm	Cucumber, diced
10	g	Butter
1-2	clove	Garlic
2		Potatoes
3	dl	Basmati rice
3	tbsp	Raisins
300	g	Savoy cabbage into strips
4		Ostrich steaks
7	dl	Water

Instructions for Strudsesteaks with rispilaf

To prepare the Strudsesteaks with rispilaf recipe, please follow these instructions:

The vegetables of rice pies are cut into smaller pieces. Season in oil in a saucepan. Massala and rice are switched with. Water and salt are poured in and the rice boils for approx. 10 min. And then stand for 10 minutes.

Struds steaks in butter and oil on the forehead, sprinkle with salt and pepper and fry on even heat 2-3 min. on every side. The Savoy cabbage is sprinkled on the forehead and the raisins are sprinkled over. The barley sticks are laid on top of the cabbage.

The yogurt mixes with cucumbers and is served to rice pies.

Served with coarse flutes.

Strudsesteaks with rispilaf

Ingredients for Strudsesteaks with rispilaf

Instructions for Strudsesteaks with rispilaf

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