Summer is getting closer and that means the smell of people barbecuing is in the air. Even if you’re still stuck indoors, you can enjoy this simple concept with a twist. The tasty saucy gives this sandwich a nice, fresh and tangy flavour.
(for 1-2 people, depending how hungry you are)
- Root vegetables: ½ lb 250 g
- Celery root
- Onion ½
- Flat beef patty or steak ¹⁄3 lb 150 g
The thinner and more tender your beef, the less messy your sandwich will be.
- Crème fraîche 4 tbsp 60 ml
- Mayonnaise 4 tbsp 60 ml
- Vinegar 1 tsp 5 ml
- Dry or fresh tarragon 1 tbsp 15 ml
- Sugar to taste
- Salt and pepper to taste
- Toasted bread 2-4 slices
- Lettuce to taste
- Dice the root vegetable into about ½ cm / ¼ inch cubes. They need to be small enough that they’ll work well in the dressing, but not so small they’ll turn to mush when you cook them.
- Fry up your root vegetables until they’re not longer raw. The cubes should be soft – not crunchy – in the middle when they’re done.
- If you don’t like raw onion, add it in with the root vegetables in the last 3-4 minutes of frying. This will take off a bit of the edge, but keep some of the flavor and texture.
- Set your vegetable aside so they can cool.
- Start frying your beef.
- While your meat if cooking, combine the crème fraîche, mayonnaise, vinegar and tarragon.
- Add a bit of sugar, salt and pepper to taste.
- When your meat is ready, add your vegetables to the dressing.
It’s important that your vegetables have cooled down before you add them. They don’t have to be completely cold, but if they’re hot, it’ll make they mayonnaise melt a bit, which makes the overall look and texture much less appealing.
- Top your bread with the lettuce, beef and a few heaping spoonfuls of the dressing.
Enjoy your sandwich with a side of fried potatoes or french fries.