Ingredients
6 medium potatoes
2 tablespoons butter
1 teaspoon salt
1/4 teaspoon ground white pepper
3 tablespoons yogurt
Pinch of ground nutmeg
Brown Sauce:
1 kilo beef bones, pieces
2 tablespoons olive oil
1 carrot, diced
1 onion, diced
3 celery sticks, diced
3 tomatoes, diced
2 bay leaves
2 fresh thymes
Salt and pepper
2 tablespoons butter
1 teaspoon salt
1/4 teaspoon ground white pepper
3 tablespoons yogurt
Pinch of ground nutmeg
Brown Sauce:
1 kilo beef bones, pieces
2 tablespoons olive oil
1 carrot, diced
1 onion, diced
3 celery sticks, diced
3 tomatoes, diced
2 bay leaves
2 fresh thymes
Salt and pepper
Method
For the Potato
- Cover potatoes with salted water and cook over medium heat until tender.
- Peel potatoes then mash (It is preferable to mash them by a fork but not in a blender so it will not be elastic).
- Add remaining ingredients to potatoes, season and combine.
- Serve hot with or without the sauce.
For the Brown sauce
- Wash, clean and dry bones, place in a greased oven tray.
- Place in 230 degrees Celsius oven until golden brown.
- Add vegetables to bones and mix; re-bake until cooked.
- Remove bones; add 3 - 4 cups of water to the remaining mixture in the tray while stirring over medium heat and bring to boil.
- Reduce heat and leave for an hour or until liquid reduced by half.
- Drain sauce, season with salt and pepper and serve.
*The Sauce can be served also with meat or poultry dishes.
*The sauce can be made quickly by using vegetable stock and tomato sauce, and served with all dishes of meat and poultry.
- Cover potatoes with salted water and cook over medium heat until tender.
- Peel potatoes then mash (It is preferable to mash them by a fork but not in a blender so it will not be elastic).
- Add remaining ingredients to potatoes, season and combine.
- Serve hot with or without the sauce.
For the Brown sauce
- Wash, clean and dry bones, place in a greased oven tray.
- Place in 230 degrees Celsius oven until golden brown.
- Add vegetables to bones and mix; re-bake until cooked.
- Remove bones; add 3 - 4 cups of water to the remaining mixture in the tray while stirring over medium heat and bring to boil.
- Reduce heat and leave for an hour or until liquid reduced by half.
- Drain sauce, season with salt and pepper and serve.
*The Sauce can be served also with meat or poultry dishes.
*The sauce can be made quickly by using vegetable stock and tomato sauce, and served with all dishes of meat and poultry.
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