Ostrich Steaks with Crispy Potatoes
(0 votes)
(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 512 cal. | (24 %) | ||
| Protein | 29.85 g | (30 %) | ||
| Fat | 32.73 g | (28 %) | ||
| Carbohydrates | 29.13 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.79 g | (13 %) |
more nutritional values
| Vitamin A | 89.93 mg | (11,241 %) | ||
| Vitamin D | 0.15 μg | (1 %) | ||
| Vitamin E | 4.13 mg | (34 %) | ||
| Vitamin B₁ | 0.36 mg | (36 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 10.96 mg | (91 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 35.56 μg | (12 %) | ||
| Pantothenic acid | 1.41 mg | (24 %) | ||
| Biotin | 0.36 μg | (1 %) | ||
| Vitamin B₁₂ | 5.75 μg | (192 %) | ||
| Vitamin C | 28.87 mg | (30 %) | ||
| Potassium | 1,138.62 mg | (28 %) | ||
| Calcium | 71.9 mg | (7 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 7.99 mg | (53 %) | ||
| Iodine | 4.06 μg | (2 %) | ||
| Zinc | 4.77 mg | (60 %) | ||
| Saturated fatty acids | 7.81 g | |||
| Cholesterol | 118.87 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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
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.
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