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Estimated Times |
Preparation time: 20
Cooking time: 40
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Ingredients
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servings
500 | g | Potatoes |
1 | tbsp | Rape seed oil ~13.7 g |
1 | tsp | Sea salt ~5.5 g |
350 | g | Minced beef 6-10% |
1 | tbsp | Rosemary ~1 tbsp |
1 | tsp | Fresh ginger ~1.8 g |
2 | pinch | Black Pepper ~0.8 g |
1 | pcs. | Carrots ~75 g |
1 | pcs. | Parsley root ~100 g |
0.5 | pcs. | Onion(s) ~37.5 g |
2.5 | dl | Water ~250 g |
0.5 | pcs. | Beef stock cube ~5 g |
0.75 | tbsp | Butter ~7 g |
0.75 | tbsp | White wine vinegar ~11.3 g |
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Directions
Peel the potatoes and cut into chips. Place on a baking tray lined with baking paper and toss in oil and salt.
Place the beef in a bowl and add the finely chopped rosemary, grated ginger, salt and pepper. Form the mince into patties. Fry the patties for approx. 10 mins. on each side.
Peel the carrot and parsley root, chop the onion and cut everything into small pieces so that it will easily cook down.
Transfer to a pan and cover with water. Add the stock cube.
Cook until the vegetables are tender.
Purée the vegetables and add the butter. When the butter has melted, add white wine vinegar, salt and pepper to taste.
Serve the beef patties on a bed of sauce with the fries.
Nutritional data
640 Kcal Per Serving F: 28 g, P: 43 g, C: 58 g, DF: 7 g 1,280 Kcal (94 Kcal/100 g)
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More statistics |
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