Entrecôte with choronsauce and fried potatoes

Ingredients for Entrecôte with choronsauce and fried potatoes

Instructions for Entrecôte with choronsauce and fried potatoes

To prepare the Entrecôte with choronsauce and fried potatoes recipe, please follow these instructions:

Potatoes scraped and boil in salted water. Water is poured from the potatoes and roasted Golden on the forehead with a little thyme.

Entrecôterne FRY on hot pan approximately 3-4 minutes on each side, depending on thickness. Seasoned with salt and pepper.

Broccolien boiled in salted water. The butter is melted, powder poured in while stirring. Add milk and finally stir tomato concentrate in.

Entrecôte served with potatoes, sauce and broccoli.