Name: Hearty Meat Dish with Potato Topping
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 Portionen
Ingredients: 750 g Potato(es); 800 g Veal from the shoulder; 4 tbsp Clarified butter; 250 g Shallot(s); Salt; Pepper; 0.13 Liter White wine; 200 g Crème fraîche; 2 piece Egg yolk; 2 tbsp Butter; Flour

Cook Time

1 h

Servings

Difficulty

Medium

Prep Time

20 Min

This Thermomix® recipe for Hearty Meat Dish with Potato Topping is ready in 1 h and yields 6 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This hearty meat dish with a crispy potato topping is an absolute delight! I especially like to make it in autumn and winter when it's cold outside. The tender veal, combined with the aromatic shallots and creamy sauce, is simply irresistible. The potato topping provides a great texture and makes the dish special. It is a bit more complex, but the effort is definitely worth it! If you like, you can add some grated cheese over the potato topping before putting it in the oven. A perfect dish for festive occasions or just to treat yourself.

Ingredients (11 ingredients)

Preparation (8 steps)

Prepare potatoes

Peel 750 g of potatoes, quarter them and put them in a pot. Cover with salt water and cook until soft on the stove. Then let it evaporate well.

Prepare mashed potatoes

Thermomix® Setting

20 sec/Speed 4

Put the cooked potatoes in the mixing bowl and process for 20 sec/speed 4 to make a puree. Then transfer the puree to a bowl and let it cool down.

Chop shallots

Thermomix® Setting

3 sec/Speed 5

Peel 250 g of shallots, quarter them and put them in the mixing bowl. Chop 3 sec/speed 5.

Prepare goulash base

Thermomix® Setting

3 min/248°F/Speed 1 120

Add 4 tbsp of clarified butter to the shallots in the mixing bowl and sauté for 3 min./120°C/speed 1.

180

Fry meat (NOT IN THERMOMIX!)

Cut 800 g of veal from the shoulder into approx. 2 cm cubes, pat dry and dust with some flour. Then fry in portions in hot clarified butter in a pan until light brown on all sides. Remove the meat from the pan and set aside.

Finish goulash

Thermomix® Setting

5 min/212°F/Speed 1 100

Add the fried meat, salt, pepper and freshly grated nutmeg to the shallots in the mixing bowl. Add 0.13 liters of white wine and simmer for 5 min./100°C/speed 1. Then add 200 g of crème fraîche and stir in for another 2 min./90°C/speed 1.

300

Refine mashed potatoes

Mix the cooled mashed potatoes with 2 egg yolks and 2 tbsp of butter, season with salt and pepper and fill into a piping bag with a large star nozzle.

Bake goulash

Now fill the goulash into a large, ovenproof dish and pipe the mashed potatoes in a spiral shape over it (completely cover the goulash). Place the dish in the preheated oven and bake at 200°C for approx. 40 minutes until the crust is golden brown and slightly crispy.