Plat
Beef Patties with Creamy Mushroom Sauce & Hasselback Potatoes
1 hPour 4Nutri-Score C€€
C
1 h
1 hBeef Patties with Creamy Mushroom Sauce & Hasselback Potatoes
ce qu’il vous faut
Ingrédients
beef minceViandes500 g
eggProduits laitiers1 morceau
breadcrumbsBoulangerie40 g
onion (finely chopped)Fruits et légumes1 morceau
saltÉpices5 g
black pepper (ground)Épices2 g
olive oilÉpicerie30 ml
potatoes (peeled, hasselback cut)Fruits et légumes8 morceaux
butter (melted)Produits laitiers40 g
mushrooms (sliced)Fruits et légumes300 g
garlic (minced)Fruits et légumes2 morceaux
creamProduits laitiers250 ml- beef stockÉpicerie100 ml
parsley (chopped)Fruits et légumes10 g
par portion
Nutrition
646kcal
- Glucides
- 48 g
- Protéines
- 33 g
- Lipides
- 36 g
ce que vous utiliserez
Ustensiles
Four
Plat allant au four
Poêle
Saladier
pas à pas
Préparation
- Étape 1
Prepare the hasselback potatoes
- Peel the potatoes and cut thin slits across each one without cutting all the way through.
- Place them in a baking dish and brush with melted butter.
- Season with salt and pepper.
- Étape 2
Bake the potatoes
- Bake in a preheated oven at 200 °C until golden and tender.
- Étape 3
Make the beef patties
- Mix the beef mince with the egg, breadcrumbs, onion, salt and pepper.
- Shape the mixture into patties.
- Étape 4
Fry the patties
- Heat the olive oil in a frying pan and fry the patties on both sides until browned and cooked through.
- Set aside.
- Étape 5
Cook the mushrooms
- In the same pan, sauté the mushrooms until golden.
- Add the garlic and cook briefly.
- Étape 6
Make the creamy mushroom sauce
- Pour in the beef stock and let it reduce slightly.
- Add the cream and simmer until the sauce thickens.
- Return the patties to the pan and season to taste.
- Étape 7
Serve
- Serve the patties with the creamy mushroom sauce and the hasselback potatoes.
- Sprinkle with chopped parsley.
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