Fried beef (entrecote) with potatoes
4 servings
35 minutes
Fried beef (entrecôte) with potatoes is a refined dish of Austrian cuisine that combines tender meat with crispy potatoes. The entrecôte, carefully prepared and fried to a golden crust, reveals a rich meaty flavor enhanced by spices. This recipe originates from the traditions of European meat dishes, highlighting the simplicity of preparation and richness of flavors. Served with aromatic fried potatoes, spicy horseradish, and fresh herbs makes it an ideal choice for a hearty dinner. This dish pairs wonderfully with red wine, while melted butter and meat juices add special depth to the taste. Fried beef with potatoes is not just food but a true gastronomic experience infused with the warmth of home traditions.
1
Wash the meat (thin or thick edge), clean it from tendons, cut into portions, and pound with a mallet. Sprinkle the pounded pieces of meat with salt and pepper, place them in a hot pan with oil, and fry until a golden crust forms on both sides.
- Beef: 500 g
- Vegetable oil: 2 tablespoons
2
Serve fried potatoes (or potatoes in milk) and grated horseradish as a side dish. Pour the meat with the juice obtained from frying and melted butter. Sprinkle the potatoes with finely chopped parsley or dill.
- Beef: 500 g
