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This recipe is a great idea for Christmas. The dish is great, as it contains veal with a potato cream base, called parmentier.
We will cook it in a traditional way, with the casseroles that we will have at home. We will stew the meat with a touch of vegetables and some wine so that it has that special flavor.
On the other hand, we have our parmentier, very easy to do. Boil the potatoes and when they are soft, mash them by hand. We will mix them with butter, mascarpone cream cheese and a touch of fresh basil. A star dish for your table!
Creamy beef and parmentier with mascarpone and basil
This recipe has a tender beef stew, where we will accompany it with a delicious parmentier mixed with mascarpone cream cheese and strawberry basil.
- Alicia tomero
- Kitchen: Spanish, International
- Recipe type: meat
- Calories: 420
- Rations: 4
- Total time:
Ingredients
Stewed meat
- 700 g of beef to stew
- 1 medium onion
- 1 medium leek
- 3 ripe tomatoes
- Carrots 2
- 2 Bay leaves
- 60 ml or more of olive oil
- Sal Island
- Ground black pepper
- 200 ml of red wine
Parmentier
- 4 medium potatoes
- 100 g butter, softened
- 2 tablespoons mascarpone cream
- 1 tablespoon fresh basil, chopped
- Sal Island
Music
We cut the meat in small pieces. Heat the olive oil in a pan and add the meat. We add salt and ground black pepper.
Stir occasionally until the meat is browned.
We clean and cut slice the carrot. Peel and cut into small pieces the onion. We clean the leek and cut it into thin slices. We add the vegetables to the meat and let it cook until it softens.
grate the tomatoes and add it to the stew. we let it cook 3 minutes Add the two bay leaves, season with salt and cover with the wine and some water. We let everything cook over medium heat, covered and for a little more than 1 hour. You have to wait for the meat to soften, for it to be very tender.
If at any time the water is reduced, you can add a little more. But the idea is to try to let the sauce be reduced.
To make the potatoes: Place the potatoes in a casserole, add salt and cover them with water. We put it to cook until they are cooked or softened.
When we have them ready, we will let them cool down, peel them and cut them into small pieces in a large bowl.
We will mash the potato with a fork and add the butter. Stir well so that the heat unifies the ingredients.
Finally we add the mascarpone cheese and fresh basil minced. We mix it up.
To assemble the dish we can choose a metallic structure. In this recipe, a metal square has been chosen to assemble it. You can also use something circular or triangular. We introduce a generous layer of potato cream at its base.
We place a portion of stewed meat with a few whole pieces of carrot. If we have some sauce you can add it. We lift the structure and observe that we already have our plate ready. We can decorate it with some fresh basil leaves.
