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 comforts, and kotlety mielone tops the list. The beef patties are speckled with herbs and scallion, browned to perfection, and served under a tangy mustard sauce. A warm salad of roasted veggies holds this slow carb spread in place.
We will send you:
- 250g Canadian-raised lean ground beef
- 14g Parsley
- 450g Red beets
- 1 Scallion
- 15ml Apple cider vinegar
- 30ml Vegetable demi-glace
- 30g Almond flour
- 15ml Whole-grain mustard
- 150g Green peas
- 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
40 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 scallion 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 scallion 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 scallion, 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.
