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

Swiss beef with sprouts and mashed potatoes, 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:

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for Switzerland

   

sale

 

 q.s.

pickled cucumbers (v. Note)

   

chives (or parsley)

 

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tomato concentrate

ct.

1

onion

g.

25

salt and black pepper

 

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steak

g.

100

for the outline

   

mashed potatoes (weight from cooked)

g.

220

Brussels sprouts (v. Note

g.

150

for the cooking

   

extra virgin olive oil

ct.

1

White wine

TS.

1

water

TS.

2

sweet paprika

 

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salt and pepper

 

q.s.

Preparation:

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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.

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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.

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

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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.

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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.

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

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Buon appetito!

ADVICES AND NOTES:

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potato flakes

g.

30

milk

ml.

65

water

ml.

120

salted butter

g.

5

salt and pepper

 

q.s.

nutmeg

 

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