Ostrich Steaks with Crispy Potatoes

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Ostrich Steaks with Crispy Potatoes
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Calories:
512
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie512 kcal(24 %)
Protein29.85 g(30 %)
Fat32.73 g(28 %)
Carbohydrates29.13 g(19 %)
Sugar added0 g(0 %)
Roughage3.79 g(13 %)
Vitamin A89.93 mg(11,241 %)
Vitamin D0.15 μg(1 %)
Vitamin E4.13 mg(34 %)
Vitamin B₁0.36 mg(36 %)
Vitamin B₂0.4 mg(36 %)
Niacin10.96 mg(91 %)
Vitamin B₆0.8 mg(57 %)
Folate35.56 μg(12 %)
Pantothenic acid1.41 mg(24 %)
Biotin0.36 μg(1 %)
Vitamin B₁₂5.75 μg(192 %)
Vitamin C28.87 mg(30 %)
Potassium1,138.62 mg(28 %)
Calcium71.9 mg(7 %)
Magnesium52 mg(17 %)
Iron7.99 mg(53 %)
Iodine4.06 μg(2 %)
Zinc4.77 mg(60 %)
Saturated fatty acids7.81 g
Cholesterol118.87 mg

Ingredients

for
4
Ingredients
600 grams cooked waxy potatoes
6 Tbsps Canola oil
2 sprigs rosemary
2 bay leaves
salt
freshly ground white peppers
4 BLS U1601 (each 150 grams)
100 milliliters Whipped cream
How healthy are the main ingredients?
potatoWhipped creamrosemarysalt

Preparation steps

1.

Preheat the oven to 70°C (approximately 150°F). 

2.

Peel and halve the potatoes. Heat 4 tablespoons oil in a large heavy skillet. Add the potatoes along with the rosemary and bay leaves and season generously with salt and pepper. Saute the potatoes, tossing occasionally until crisp, about 10 minutes.

3.

Meanwhile, rinse the ostrich steaks and pat dry. Heat the remaining oil in a skillet and cook the ostrich over medium-high heat until browned on both sides, about 5 minutes. Remove and keep warm in the oven. Stir the cream into the pan drippings and let simmer slightly. Season the sauce to taste.

4.

Serve the steaks with the crisp potatoes and sauce. If desired, serve with a green salad.