Beef Patties with Mashed Potatoes and Cranberry Sauce

Ingredients

• Beef 20 oz
• Fatty Beef 5 oz
• 33% Cream 10 fl oz
• Onion 5 oz
• Garlic 1 clove
• Chicken Egg 1 piece
• Wheat Flour to taste
• Potato 0 lbs
• Milk 5 fl oz
• Butter 5 oz
• Parsley to taste
• Rosemary 1 sprig
• Lingonberry 5 oz
• Demi-Glace Sauce 10 oz
• Narshehab sauce 5 fl oz
• Corn Nacho Chips to taste
• Spanish onions to taste
• Vegetable Oil 0 fl oz
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Pass the meat, fat, onion, and garlic through a meat grinder.

Step 2

Add an egg, 90 ml of cream, salt, and pepper to the minced meat, mix well and beat. Place the prepared mixture in the refrigerator for 1–2 hours.

Step 3

Boil the potatoes in salted water until tender.

Step 4

For the sauce, blend 150 grams of lingonberries and strain through a sieve. In a saucepan, combine the demi-glace, narsharab, and lingonberry puree, bring to a boil, add rosemary, and simmer for 6 minutes. Taste the finished sauce and add salt and sugar as needed.

Step 5

Pass the cooked potatoes through a vegetable mill or mash them with a potato masher.

Step 6

Add 150 ml of hot cream to the puree and whisk together.

Step 7

Then add the milk gradually; you may not need to use all of it. Whisk it together.

Step 8

Add the butter, salt, and whisk again.

Step 9

Shape the minced meat into patties, then pound them again.

Step 10

Coat the patties in flour on all sides and place them in a preheated skillet with a small amount of vegetable oil.

Step 11

Sear the patties until golden brown on both sides. Then transfer them to an oven preheated to 430°F and bake for 7 to 9 minutes.

Step 12

Add lingonberries to the sauce before serving.

Step 13

Serve the cooked patties with mashed potatoes and lingonberry sauce. Garnish with fried onions, homemade potato chips, and chopped parsley.