Ground Beef Steak with Vegetables and Mashed Potatoes

Ingredients

• 300 g baby zucchini
• 300 g baby carrots
• 1 EL Butter
• 1 EL freshly chopped parsley
• 1 Shallot
• 0.5 Red chili pepper
• 400 g minced beef
• 1 EL freshly chopped parsley
• 1 egg
• 2 EL breadcrumbs
• Salt
• 1 EL vegetable oil
• 1 onion
• 4 young garlic cloves
• 150 ml meat broth
• 100 ml dark beer
• 600 g starchy potatoes
• 2 EL Butter
• 200 ml milk
• Salt
• nutmeg

Instructions

1. 1.

   Peel and finely chop the shallot. Deseed and finely chop the chili pepper. Knead the minced beef with parsley, egg, chili, and breadcrumbs into a well-formed mixture. Season with salt and pepper. With damp hands form ground beef steaks and fry each side 2‑3 minutes in hot oil until golden brown. Remove from pan and keep warm.

2. 2.

   For the sauce peel and dice the onion and garlic cloves. Sauté together in the pan and deglaze with meat broth and beer. Reduce by about half. Season with salt and pepper.

3. 3.

   Meanwhile cook the potatoes with skins on for about 30 minutes, peel and mash through a potato masher. Stir in hot milk, butter, salt, and nutmeg until creamy. Add more milk if needed.

4. 4.

   Wash, trim, and halve the zucchini. Wash carrots, peel if necessary, and trim. Blanch vegetables in boiling salted water for about 4 minutes. Drain and toss in hot butter with parsley. Season with salt.

5. 5.

   Plate the ground beef steaks with mashed potatoes and vegetables and drizzle with sauce before serving.