John Myers
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Potato and Beef Cutlets with Parsley Sauce, Cauliflower and Triplets
The perfect potato and beef cutlets with parsley sauce, cauliflower and triplets recipe with a picture and simple step-by-step instructions.
Potato and beef meatballs:
- 500 g Ground beef
- 250 g Jacket potatoes
- 100 g 1 Zwiebel
- 10 g 2 Knoblauchzehen
- 20 g 1 Stück Ingwer
- 20 g 1 rote Chilischote
- 1 Cup Finely chopped fresh parsley
- 1 Egg
- 1 tsp Salt
- 1 tsp Sweet paprika
- 1 tsp Mild curry powder
- Breadcrumbs (here: Golden Breadcrumbs)
- 0,5 Cup Sunflower oil
Parsley sauce:
- 3 tbsp Butter
- 3 tbsp Flour
- 500 ml Beef broth (2 teaspoons instant broth)
- 0,5 tsp Salt
- 1 big pinch Sugar
- 1 powerful splashes Lemon juice
- 100 ml Cream
- 2 cups Finely chopped fresh parsley
Cauliflower:
- 500 g 1 Blumenkohl
- 2 tsp Salt
- 2 tbsp Butter
- 2 big pinches Coarse sea salt from the mill
Triplets:
- 1500 g Triplets (small, waxy potatoes)
- 2 tsp Salt
- 1 tsp Ground turmeric
Potato and beef meatballs:
- Boil peeled potatoes, peel them off and leave to cool. Later grate / grate with a kitchen grater. Peel and dice the onion. Peel and finely dice the garlic cloves and ginger. Clean / core the chilli pepper, wash and finely dice. Wash the parsley, shake dry and cut finely. Put all ingredients (500 g minced beef, 250 g grated jacket potatoes, 100 g onion cubes, 2 garlic clove cubes, ginger cubes, chilli pepper cubes, 1 cup finely chopped parsley, 1 egg, 1 teaspoon salt, 1 teaspoon sweet paprika and 1 teaspoon mild curry powder) in one Put in bowl and mix / knead well. Shape meatballs with moistened hands, roll in breadcrumbs and fry in a pan with sunflower oil (½ cup) on both sides until golden-brown. Continue until all of the dough is used up.
Parsley sauce:
- Wash the parsley, shake dry and cut finely. Heat butter (3 tablespoons) in a pan, dust with flour (3 tablespoons) and stir constantly with a whisk (burn in!). Deglaze / pour in beef stock (500 ml) and season with salt (½ teaspoon), sugar (1 big pinch) and lemon juice (1 strong splash). Finally add / fold in the cream (100 ml) and the chopped parsley. Let everything simmer for a few more minutes.
Cauliflower:
- Clean the cauliflower in florets and cook in salted water (2 teaspoons of salt) for about 12 – 15 minutes, pour through a kitchen sieve, return to the hot pot and stir with butter (2 tbsp) and coarse sea salt from the mill (2 big pinches) pan.
Triplets:
- Peel and wash the triplets (small, waxy potatoes), ground in salted water (1 teaspoon salt) with turmeric (1 teaspoon), cook for about 20 minutes and drain.
Serve:
- Serve potato and beef cutlets with parsley sauce, cauliflower and triplets.
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