🍖 Kefta over mash, tomato sauce

4 servings · prep 20 min · cook 30 min

Ingredients

• 600 g ground beef
• 1 onion, finely chopped (for the meat)
• 1 celery stick, very finely chopped
• 1 tsp salt, black pepper, spices to taste
• 500 g tomatoes
• 1 onion and 2 garlic cloves (for the sauce)
• 120 ml water
• 800 g potatoes
• 60 g butter
• 100 ml cream or milk
• 40 g grated parmesan

Method

1. Mix the beef, onion, celery, salt, pepper and spices thoroughly. The very finely chopped celery brings the moisture that keeps the meat from drying out.
2. Shape balls or patties and brown them on EVERY side in a hot pan. Do not cook them through: they will finish in the sauce.
3. In another pan, soften the sliced onion and garlic.
4. Add the chopped tomatoes, salt, pepper and the water. Simmer gently until the sauce thickens slightly.
5. Slide the kefta into the sauce and let them finish cooking for a few minutes: they soak it up and the sauce binds with their juices.
6. Mash the cooked potatoes with the butter and cream, season with salt and pepper, until smooth.
7. Spread the mash on the plate, spoon the kefta and sauce over it, and finish with grated parmesan. Serve piping hot.

Adapted from Rose Star (YouTube)

Open this recipe in Fogar — shopping list, pantry, weekly menu