Beef casserole with mushrooms and potato puree (modified texture)
Ingredients (serves 1)
- For the textured beef stew:
- • 70 g beef for stew cut into cubes (buy trimmed beef, without skin or cartilage)
- • 30 g onion
- • 20 g tomato
- • 15 g carrot
- • 15 g red pepper
- • 30 g mushrooms
- • 1/2 clove of garlic
- • 10 ml white wine
- • 225 ml meat broth
- • 1 bay leaf
- • 1 sprig of thyme
- • 1 teaspoon extra virgin olive oil
- • Agar-agar powder (1 g per 100 g final product)
- • Salt and pepper
- For potato puree
- • 75 g potato
- • 5 g extra virgin olive oil
- • Salt
Method
- Season the meat and brown it in a frying pan with oil. Set aside.
- 2. Peel and wash vegetables. Dice into small pieces.
- 3. Sauté the garlic and onion in the same frying pan over low heat until caramelised.
- 4. Add the rest of the vegetables and herbs. Stir, cover the pan, and cook until everything is well cooked.
- 5. Add salt, pepper, cooked ground beef, and wine. Cook until it reduces and then add broth.
- 6. Cover the pan and cook over low heat until tender.
- 7. Once cooked, separate the meat, vegetables, and broth. Remove the herbs.
- 8. Use an immersion blender to puree half the vegetables with a little broth until a sauce forms. Set aside.
- 9. Weigh the other half of the vegetables, meat, and remaining broth to obtain the total weight and calculate the necessary amount of agar-agar.
- 10. In a large bowl, lightly mash the meat and vegetables.
- 11. Put the broth in a saucepan and add the corresponding amount of agar-agar. Bring to a boil stirring with a whisk. Add to beef mixture. Blend everything so that it is well mixed and place the mixture in a mould. Let cool in the refrigerator for at least three hours.
- 12. Remove the mixture from the mould and cut it into strips or cubes to look like beef before stewing.
- 13. Heat up the meat pieces in the microwave for 10-15 seconds and do the same with the puree.
- 14. Plate the meat pieces first and pour the hot vegetable sauce on top.
- 15. Serve the potato puree on the side.
- For potato puree
- Peel and chop potato:
- 1. Boil in a saucepan with plenty of water. Once cooked, drain and place in a large container with a splash of cooking water, oil, and a pinch of salt.
- 2. Puree with an immersion blender.
