Recipe Information
Servings: 4
Cook Time: 45 minutes
Ingredients
-
2 Kassler steaks, approx. 85g (3 oz) each
- grapeseed oil
- 1 onion, peeled and diced
-
500g (1.1 lbs) fresh chicken stock
- 2 medium carrots, peeled and diced
- 2 medium potatoes, peeled and diced
-
200g (7.05 oz) kale, large vein removed and chopped 3cm (1.18 in)
-
400g (0.88 lbs) smoked pork sausages
- 1 Tbsp Dijon mustard
- 1 Tbsp wholegrain mustard
- ½ Tbsp white wine vinegar
Directions
-
Coat the steaks in a little grapeseed oil and sear over high heat on the FURNACE™ or FORCE™ Grill for 2 minutes on each side until char-marked. Set aside.
- In the meantime, heat 2 tablespoons grapeseed oil in a pan over moderate heat and cook the onions until softened.
- Add the chicken stock, cooked steaks and diced carrots and potatoes, simmering for 15 minutes.
-
Heat a small amount of grapeseed oil on the flat plate of the Grill and lightly cook the kale and sausages.
- Remove and transfer to the pan with the Kassler steaks and simmer for another 10-15 minutes.
- Season the mixture with Dijon mustard, wholegrain mustard, white wine vinegar and salt as needed.
Recipe Note
This is an Everdure Recipe.