Parmentary hachis by Cyril Lignac
- Total time
- 1 h 20
- servings
- 4 servings
- Dish type
- Other
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Prep
55 min
Cook
25 min
Total time
1 h 20
Ingredients
Ingredients
- 800 g 800 g Ground beef
- 600 g 600 g Bintje potato
- 20 cl 20 cl Milk
- 115 g 115 g Butter
- 1 1 Onion(s)
- 4 4 Betting mushrooms
- 200 g 200 g Crushed tomato
- 2 2 Sucrine
- Olive oil
- White balsamic vinegar
- Fine salt
- Mill pepper
- For cream
- 50 cl 50 cl Liquid cream
- 50 g 50 g Grated Parmesan
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Method
- 1
Preparation of mashed potatoes
- 2
Preheat the oven on grill position at 240°C. Dip the potatoes into a saucepan of boiling salted water and cook them for 12 minutes, drain them and pour them over a saucepan with half the hot milk and 15g butter. Mix the puree and season with fine salt. If it is too thick, you can add some milk or butter.
- 3
Sauce preparation
- 4
In a saucepan, pour the liquid cream and halve it over low heat, add the grated Parmesan, mix and keep aside.
- 5
Preparation of ingredients
- 6
While the potatoes cook, scissor the onion, mince the mushrooms. Keep them separate.
- 7
Preparation of meat
- 8
In a hot cocotte, pour a trait of olive oil, add beef, season with salt and pepper, cook for a few minutes and add butter. Stir in onion, mushrooms, continue caramelization, then add the tomato crush. Let cook 25 minutes.
- 9
Dressing and cooking
- 10
In an oven dish, spread the cooked meat, spread the mashed potatoes over it, table with Parmesan cream. Bake and grate for 4 minutes. Season the salad with oil and vinegar, then salt and pepper.
Nutrition
- calories
- 730
Indicative values from the source, for the original recipe.
Source : cuisineaz
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