John Myers
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Ingredients
Spicy beef meat cutlets: (16 pieces)
- 500 g Beef meat
- 1 Yesterday's rolls
- 2 Large onions approx. 300 g
- 1 Red bell pepper approx. 150 g
- 0,5 Zucchini approx. 150 g
- 1 piece Ginger the size of a walnut
- 2 Garlic cloves
- 1 Red chilli pepper
- 15 g Fresh coriander
- 2 Eggs
- 1 tbsp Salt
- 1 tsp Sweet paprika
- 1 tsp Mild curry powder
- 100 g Breadcrumbs
- 1 Cup Sunflower oil
Red cabbage:
- 1 Red cabbage approx. 1 kg / cleaned approx. 800 g
- 2 Onions approx. 200 g
- 2 Apples approx. 350 g
- 2 tbsp Sunflower oil
- 1 liter Chicken broth (2 cubes of 10 g each)
- 4 tbsp Strawberry jam
- 2 tbsp Apple Cider Vinegar
- 2 tbsp Light vinegar
- 1 tsp Salt
- 1 tsp Sugar
- 4 Cloves
Parsnip and potato mash: (For 4 people!)
- 500 g Parsnips
- 500 g Potatoes
- 2 tsp Salt
- 1 tsp Turmeric
- 2 tbsp Butter
- 2 tbsp Cream
- 2 big pinches Salt
Sauce: (For 4 people!)
- Fry the pan on the meatballs
- 2 tbsp Flour
- 400 ml Chicken broth (1 cube of 10 g)
- 50 ml Cream
- 2 big pinches Salt
- 2 big pinches Sugar
- 0,5 tbsp Maggi wort
- 0,5 tbsp Soy sauce
Serve:
Instructions
Spicy beef meat cutlets:
- Soak the rolls in water and squeeze them out well. Peel, halve and dice the onions. Clean, wash and dice the peppers. Peel the zucchini, cut into slices and then into fine cubes. Peel and finely dice the garlic cloves and ginger. Clean / core the chilli pepper, wash and finely dice. Wash the coriander, shake dry and cut finely. Put all ingredients (500 g beef dermett, squeezed bread roll, onion cubes, paprika cubes, zucchini cubes, garlic cubes, ginger cubes, chili peppers, 2 eggs, coriander cut. 1 tbsp salt, 1 teaspoon sweet paprika and 1 teaspoon mild curry powder) in a bowl and put well mix / knead. Shape meatballs (approx. 16 pieces) with moistened hands, roll in breadcrumbs, fry in a pan with sunflower oil (½ - 1 cup) on both sides until golden-brown and keep warm in the oven at 50 ° C until serving.
Red cabbage:
- Clean and quarter the red cabbage, remove the stalk and cut into fine strips. Peel the apples, remove the core and dice. Peel and quarter the onions and cut into fine strips. Heat sunflower oil (2 tbsp) in a large saucepan, fry the onion strips in it, add the red cabbage strips, fry / sauté briefly and deglaze / pour on the chicken stock (1 liter). Add the apple cubes, strawberry jam (4 teaspoons), salt (1 teaspoon), apple cider vinegar (2 teaspoons), light rice vinegar (2 teaspoons), salt (1 teaspoon), sugar (1 teaspoon) and cloves (4 pieces). Let everything simmer / boil for about 1.5 hours. Possibly add hot water at the end so that the red cabbage does not burn.
Parsnip and potato mash:
- Peel and dice parsnips. Peel, wash and dice the potatoes. Put everything in a large saucepan with salted water (2 teaspoons of salt) and turmeric (1 teaspoon) and cook for about 25 minutes, pour through a kitchen sieve, return to the hot pot and sprinkle with butter (2 tablespoons), cream (2 tablespoons) and salt (2 big pinches) work through / pound through with the potato masher.
Sauce:
- Scatter flour (2 tbsp) into the frying pan (burn in!), Deglaze with the chicken stock (400 ml) and sprinkle with salt (2 big pinches), sugar (2 big pinches) and Maggi seasoning (½ tbsp) and soy sauce (½ tbsp ) to taste.
Serve:
- Serve spicy beef stalls with red cabbage, mashed parsnips and potatoes and sauce, garnished with tangerine wedges.
