Sweet-potato stew

Name: sweet-potato stew
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Dutch
Ingredients: 1 kg sweet potato; 1 kg fresh sliced stew vegetables; 50 g unsalted butter or margarine; 12 beef meatballs; 20 g fresh celery; 1 el wheat flour; 300 ml beef broth from tablet

Stew of sweet potato, stew vegetables, beef balls, celery and broth.

Ingredients

Kitchen Stuff

1 aluminium foil
1 puree tamper

Directions

Peel and cut the potatoes into equal pieces. Cook together with the stew vegetables in a pan with plenty of water with salt in 20 minutes until done.
Heat the butter in a frying pan and fry the beef balls in 10 min. Until golden brown and done.
In the meantime, finely chop the celery.
Remove the balls from the pan, but leave the shortening. Keep the balls warm under aluminum foil.
Spoon the flour with the remaining shortening and bake over high heat.
Spoon well until the flower turns brown. Add the stock, mix well with a whisk and reduce to 5 minutes in a gravy.
Put the balls back in the pan and heat for a while.
Drain the potatoes and stew vegetables and stamp with the rest of the butter until stew.
Spoon the stew into bowls and make a dimple. Divide the meatballs and gravy over them and serve immediately.