Beef with Carrots and Potato Puree

PREPARATION:

Large cute piece of beef sticks on all sides on hot oil (without seasoning).

After removing the meat from the frying pan, fry the onion oil with the same oil.

Fry the meat and onion in a saucepan and add laurel leaf and thyme.

The whole bean soup is dissolved in 1 liter boiling water and wine.

Spread under a light cover to softness.

Pick up carrots cut into thin slices about 3 mm thick and burn in slightly salted water.

Strain from the stewed steel strainer.

Add the SOSER to the hot sauce and mix with a whisk until the consistency of the sauce is uniform.

Add the carrot and half the chopped parsley to the sauce.

Paprika cut into very thin strips.

On the other half parsley pork and leaf and mix with sprouts and paprika.

Boil the potatoes in slightly salted water until tender.

After squeezing, squeeze through the potato press (the same device as the garlic press is only appropriately larger) or ground in the meat machine.

Add soft butter and milk, mix thoroughly with a wooden spoon until the potatoes have a silky consistency.

Beef cut sliced.

Put the potatoes puree on the flat plate, place the slices of beef burger on them, then strain the carrot slices with the sauce.

Place the carrot salad with parsley, sprouts and peppers.

Pour the sauce around the dish.