John Myers
Ingredients for 6 servings:
- 10 shallots
- 200 g butter
- 1 kg beef goulash
- 150 ml white wine
- 150 ml veal stock
- salt and pepper
- 1 kg potatoes, mainly waxy
- 100 ml milk
- 2 tbsp crème fraîche
- 1 handful of breadcrumbs
- Butter for the mold
- 1 handful of Provençal herbs
Instructions
Working time approx. 40 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 10 minutes
Preheat the oven to 200°C (top/bottom heat). Peel and finely chop the shallots. Melt 1/4 of the butter in a pan and sauté the shallots over low heat for 10 minutes. Finely chop the meat and add it to the shallots, pour over the wine, and cook for 4 minutes. Pour in the veal stock, add the herbs de Provence, and season with salt and pepper. Simmer over low heat for 20 minutes. Peel and dice the potatoes. Bring to a boil in a pot of cold, salted water and simmer for 20 minutes. Heat the milk until lukewarm. Drain the potato liquid and mash the potatoes with a potato masher. Add half of the total amount of butter in small pieces. Stir in the milk and crème fraîche. Mix everything well. Place the meat, without the braising liquid, and the shallot pieces in a buttered baking dish and spread out. Cover the meat completely with the mashed potatoes. Sprinkle the surface with breadcrumbs and garnish with butter flakes. Bake in the oven for 30 minutes. Serve with a dry French red wine, such as Syrah.
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