Polish Beef Kotlety in Mustard Sauce
with Warm Roasted Beet & Pea Salad
Cooking time
30 minutes
Servings
2/4
Calories
630 /serving
Polish cooking has no shortage of winter comforts, and kotlety mielone is top of the list. The ground beef patties are speckled with herbs and scallions, browned to perfection, and served under a tangy mustard sauce. A salad of warm roasted veggies holds this slow carb spread in place.
We will send you:
- 250g Canadian-raised lean ground beef
- 450g Red beets
- 14g Parsley
- 2 Scallions
- 150g Green peas
- 30g Almond flour
- 30ml Vegetable demi-glace
- 15ml Apple cider vinegar
- 15ml Whole-grain mustard
- 8g Montpellier to Moscow spices (salt, onion, paprika, garlic, sugar, thyme, parsley, rosemary, green bell peppers, mustard, cumin, Cayenne pepper, canola oil, bay leaves)
Contains: Almonds • Eggs • Mustard • Sulphites
You will need:
Large pan
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
1 or 2 Eggs
Total Fat
36 g
Saturated Fat
9 g
Sodium
900 mg
Total Carb
41 g
Sugars
21 g
Protein
39 g
Fibre
11 g
Preparation
Roast the vegetables
- Preheat the oven to 450°F.
- Peel and medium-dice the beets.
- On a lined sheet pan, toss with a drizzle of oil and S&P.
- Roast, stirring halfway, 17 to 20 min., until tender.
- In the last 2 min., add the peas.
Mise en place
- Meanwhile, roughly chop the parsley leaves and stems.
- Thinly slice the scallions crosswise.
Prepare the patties
- In a medium bowl, combine the beef, spices, 1 egg (double for 4 portions), almond flour, ½ the parsley, ½ the scallions and S&P.
- Form into 2 patties (double for 4 portions).
Cook the patties
- In a large pan, heat a drizzle of oil on medium-high.
- Add the patties* and cook, 3 to 5 min. per side, until browned and cooked through.
- Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
Make the sauce
- Heat the same pan on medium.
- Add the mustard, demi-glace, ¼ cup water (double for 4 portions) and S&P.
- Cook, scraping up any browned bits, 2 to 4 min., until thickened.
Make the salad & serve
- In a large bowl, combine the vegetables, vinegar, remaining parsley and scallions, a drizzle of oil and S&P.
- Divide the salad and patties between your plates.
- Spoon the sauce over the patties. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
