Meatloaf to Parmentier

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Meatloaf to Parmentier

Ingredients:

  • 300 grams of pork (a sausage)
  • 300 grams of beef (a couple of hamburgers)
  • 1 onion
  • 250 g of crushed tomatoes
  • medium green pepper
  • 5 or 6 patates
  • Grated cheese

Elaboration:

On the one hand we must make a very thick mashed potatoes. On the other side we have to make a sauce with vegetables and meat.

Mashed patates:

Are boiled potatoes with a little water and salt. When they are cooked, drain and put in a bowl. With a whisk two propellers crushed potatoes and add an egg. Blend well beaten. Corrects salt, pepper and oil.

For fried meat and greenery:

The same thing you use to make some macaroni. It begins Saute onion and pepper. When it starts browning, add the meat melted. When this also begins to brown, add the tomatoes and cook 20 minutes.

When it is cooked, drain well if there is still some juice and dry when you can ride the meatloaf putting on the basis of a silver to go all the meat in the oven and then cover everything mashed potatoes. Add some grated cheese over it and grill it for a moment before going to table.

It's called the "Parmentier" because who introduced potatoes in France was Antoine Parmentier, with the support of Louis XVI. Hence many French dishes that bring potatoes are called "à la Parmentier."

Bon profit!


2012-09-05T12:34:35+00:00 By |Categories: meats|Tags: |0 Comments

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Montse always cooking, although is professionally engaged in teaching and research in the field of Marketing. If you want to know more about it, please visit its website Montse Peñarroya

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