Broccoli puree and stroganoff balls

Name: broccoli puree and stroganoff balls
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 2 sweet pointed pepper; 2 el traditional olive oil; 360 g Dutch beef balls; 42 g Stroganoff sauce; 250 ml tap water cold; 900 g mashed potatoes with butter pack 450 g, cooler; 600 g cool fresh broccoli; 120 g black olives in slices

Swedish meatballs with stroganoff sauce, sweet pointed pepper and broccoli puree.

Ingredients

Kitchen Stuff

1 microwave
1 puree tamper

Directions

Cut the caps of the peppers, remove the seeds and cut the flesh into rings. Heat the oil in a frying pan and fry the meatballs over a high heat in 1 min. Brown.
Add the peppers and cook over medium heat for 5 minutes. Mix the bag of stroganoff sauce with the cold water. Pour the meatballs.
Let the balls in the stroganoff sauce cook for 6 minutes on low heat. Stir frequently.
In the meantime, heat the mashed potatoes in the microwave according to the instructions on the package.
Halve any large broccoli florets and cook the broccoli in 5 minutes until al dente. Drain and grate the florets with the puree rammer.
Put in the mashed potatoes and olives. Season with pepper.
Serve the broccoli puree with the balls in stroganoff sauce.