Jj

Good morning my friends and happy week, double trouble today at my kitchen, but everything delicious.
Let’s do the magic together

Ingredients

For the soutzoukaki:

1 kg of ground beef
1 egg
2 KS olive oil
70 g cake or stale bread
2 kg cumin
2 cloves garlic, finely chopped or mashed
salt
½ kg pepper
extra olive oil for frying
extra red wine for spreading

For the sauce:

6 -7 ripe tomatoes grated
500 g ready lightly concentrated tomato juice
2 KS olive oil
1 kg of cumin
2 cloves garlic
150 ml red wine
salt
pepper

For the mashed potatoes

(1 large potato / person):
8 large potatoes
12 KS warm milk
100 g butter
4 kg of salt

Preparation

In a large bowl, add the minced meat, salt, pepper, cumin, olive oil and mix. I beat an egg to fluff and add it while the last I put grated stale bread or toast.
I let the minced meat mixture mix its aromas well and I make the tomato sauce.
In a saucepan over medium heat, sauté the olive oil, garlic and cumin for ½ minutes and extinguish immediately with the red wine. Add the grated tomatoes, the concentrated tomato juice, salt, pepper and leave it on low heat, half-covered, the pot for 20 minutes to cook and set.
For the puree I wash, peel the potatoes and cut them into thick slices. Put 2 cm of water in a pot or pot and place them in the special container so that they do not touch the water and are steamed. It takes about 40-45 minutes and 10 minutes in the pot.
To make the soutzoukaki I put a little red wine in a small bowl and dip my fingers each time taking some of the minced meat mixture and molding the soutzoukaki oblong.
However, if the sauce is ready, lower the heat to low to keep it warm.
Put 1 cm of olive oil in the pan, over medium to high heat and fry the soutzoukaki lightly for about 2 minutes on each side, not to brown (because they will then be cooked with the sauce). Once they are cooked, I take them out one by one and throw them in the pot with the sauce. I let them boil and lower them.
Once the potatoes are ready, as they are hot, I put them in the mixer or blender together with the milk, butter and enough salt. I mash them to become a velvety puree without "knots".
Serve immediately to keep everything warm.

TIps

In the puree the butter gives it flavor and its soft texture and the milk makes it soft and fluid so I can adjust the dosages according to my preferences.
If I want to heat the puree and make it soft again (because when it cools it tightens), I put it in a saucepan with a little milk, stir and it is fresh, velvety and soft again.

Stay safe and healthy my friends and take care of your people

My best wishes from Greece