Autumn stroganoff with pumpkin and mashed potatoes
Ingredients (6 servings)
1 kg beef roast
2 teaspoons salt
½ teaspoon pepper
3 teaspoons oil
3 onions, 300g
3 tablespoons flour
1 ½ dl white wine (may be substituted with broth)
3 dl broth, water and bouillon cube
1 small can of concentrated tomato paste, 70g
1 teaspoon thyme
1½ dl thick cream
2 teaspoons mustard
250 g fresh spinach
1½ kg potatoes
1 tablespoon butter
1 teaspoon grated nutmeg or mace powder
Cooking (cooking time ≈ 1 hour and 15 minutes)
Cut the meat in 2x2x2 cm cubes. Then dry it with paper towels, add salt and pepper.
Heat a teaspoon of oil in a pot or pan. Sear about one-third of the meat for 2-3 minutes.Remove the meat,
add another teaspoon of oil and sear the next third of the meat.Repeat for the remaining meat and remove from pot.
Peel the onion and cut in wedges. Simmer in the pot for a couple of minutes.Add the seared meat, dust with flour and stir.Add white wine and bring to boil.Add broth, tomato paste and thyme. Put on the lid and reduce the heat.Allow to simmer for approx. 15 minutes on low heat.
Peel and dice potatoes, boil in water without salt until cooked. Pour off a little of the water where the potatoes were boiled for the mash. Use a mixer or blender to mash the potatoes, add butter, potato water until the desired consistency is reached. Add nutmeg, salt and pepper to taste.
Peel pumpkin and cut in larger pieces. Simmer in the pot with the meat for 15 minutes until everything is cooked.
Mix cream with mustard and add to the pot.
Rinse spinach and add to the pot, adding a little salt and pepper to taste.
Substitute cream with sour cream product adding a tablespoon of flour. In this case, add a couple of minutes to the cooking time.
Add Parmesan cheese and more root vegetables (beets, carrots, swede) to the mash.
Energy value (one serving)
2615 kJ – 625 kcal