Swiss beef with sprouts and mashed 
(a "light" recipe)

Nothing more classic than having a nice Swiss beef with vegetables and a lot of mashed potatoes, served with the cooking sauce.
Yet as tasty and consistent, this is also a light recipe!
Among other things, extremely quick to prepare.

To get the best result from this dish you will have to follow only a few simple precautions.
First of all the meat, in this case fresh and bio.
Usually I prefer to start from the piece or the pieces of meat and chop it with a knife or multi-blade but, because it was the discounted offer of the week I got chopped and I brush up with the other ingredients to multilama; in this way then you can bind perfectly to the flesh without other additions.

And then the fast puree: prepared with flakes, strictly organic and without added flavors. These flakes can be found in specialist shops or ordered, as I do, on the internet.
And for the rest, very little oil and a good non-stick pan.

Brussel sprouts can be replaced, according to taste, by broccoli or Roman cabbage.

And now we move on to the preparation.

Ingredients, per person:

Preparation:

Pour into the glass of the multi-blade mixer the beef, the pickled gherkins (I recommend those spicy) chopped onion and other aromas. Do not forget the tomato paste: in addition to flavor, it will help the Swiss to buy a beautiful red color!
Of course you can also mince everything very finely with a knife: it takes a little more time and a little more manual skill.

Mix again with your hands and form a not very thick Swiss big. It is important to remember to flatten it with the thumb at the center because it does not swell too much in cooking then.

Cook the water and briefly place on top the steaming basket with brussels sprouts freshly salted (cook in about fifteen minutes).

Heat a small part of the oil with a non-stick pan that is about the same size as Swiss.
Brown the meat over medium heat for a couple of minutes per side and then wet it with white wine.

Remove the switzerland from the pan and keep it warm while preparing the sauce that will complete the dish and mashed potatoes.
Add to the pan the water, and with the help of a wooden spatula to mix all cooking funds.
Complete with the paprika, the remaining oil and salt and pepper according to taste.

Arrange the plate Swiss, Brussels sprouts and mashed potatoes in the center of which you will get a receptacle to collect the juices.

Bon appetit!

ADVICES AND NOTES:

• Brussels sprouts: use the frozen product without any problems: it is a dish brisk. Wanting to use the fresh product: weight is the one of sprouts already cleaned; to obtain the maximum flavor from the steaming, in this case, they should be first soaked, after cleaning, fifteen minutes in salted cold water.
• spicy pickled gherkins we mean those preserved not only with vinegar but also with various spices: in this dish they will be, in addition to the onion, to transform a simple minced meat into a small masterpiece of flavor.
• Staying in the kitchen fast: mashed potatoes it can also be prepared using potato flakes; not the commercial preparations for mashed potatoes but pure and simple potato flakes, if possible Biography, which can be found on the market or on the internet. Without spices, flavorings or other chemical additions. They are a great help in the kitchen in many cases (even to correct the quality of mashed potatoes not enough giuste in case of gnocchi preparation). 
  This is the procedure to prepare it: 
  Mashed potatoes using the flakes: bring water to a boil, add salt and butter. As soon as the butter has melted add the cold milk and remove from heat. Add the potato flakes, stirring gently with a wooden spoon (not with the whip!). The puree will be ready in about a minute and homogeneous.
  A portion of ready mashed potatoes (about 220 gr) has these values: kcal 255, proteins gr 4.5, fats gr 10.5, carbohydrates gr 3.5

Your comments are welcome!
Leave them in mine Facebook page or in the form at the bottom of the page: