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Ingredients (2 servings)
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299 g Bio-Minutensteak vom Weidejungrind
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400 g Iglo Pikante Knödel
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200 g Philadelphia
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100 ml Wasser
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Öl zum Braten
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Salz und Pfeffer
Preparation
- Bring a large pot of salted water to a boil and simmer the savory dumplings over low heat according to the package instructions until cooked.
- Pat the minute steak dry, season both sides with salt and pepper, and sear in a hot pan with a little oil for about 1 to 2 minutes per side. Then wrap briefly in aluminum foil and let rest.
- Deglaze the pan drippings with water, stir in the cream cheese, and simmer over medium heat until a creamy sauce forms. Season to taste with salt and pepper.
- Drain the cooked dumplings, arrange them on plates with the juicy minute steaks, and spoon the creamy sauce over the top.
