Beef cooked in balsamic vinegar and coriander sauce with garlic and spicy potato mash

Oooh! A very hearty and delicious recipe to enjoy during Winter time! Tender beef bites in a nice, thick sauce along with a, not so common, kind of potato mash! If, though, there are small children in the family you can use milder spices

Recipe of Dina Nikolaou,
a prominent Head Cook and restaurateur

"Gastronomos" magazine of "KATHIMERINI" newspaper  (2009)

Ingredients (for 4 people)

For the meat:
4 thin beef escalopes, cut in thin strips (about 600gr. in total)
4 tbsp of all-purpose flour

4 tbsp of olive oil
1 yellow onion, grated
3 tbsp of balsamic vinegar
1/2 tsp of sweet ground paprika
1/2 tsp of ground coriander
1 tea-cup of water
salt
pepper

For the mash:
750gr. of potatoes, skin on
2 cloves of garlic, cut in half
4 tbsp of margarine, at room temperature (or olive oil)
1 tsp of boukovo ground pepper (or other hot pepper)
1/2 tsp of crushed mixed peppercorns
1/2 tea-spoon of warm milk

Method:
Wash the potatoes thoroughly and boil in a large pot (with the skin on) for 50-60 minutes in salted water. The last 15 minutes add in the pot the garlic.

While the potatoes are boiling, start preparing the meat. Season the meat strips with salt and pepper and lightly dust with the flour.

In a heavy-bottomed pot warm the oil in high heat and sauté for about 6-7 minutes until it is nicely browned on all sides. Add the onions and sauté for another 3 minutes, until it becomes translucent.

Pour over with the balsamic vinegar, season with salt and pepper, the paprika and the coriander. Stir for a while to allow the spices to release their aroma and add in the pot the water.

Shake the pot, cover with the lid and cook in medium heat for about 7-8 minutes or until the sauce is thickened and the meat is tender.

In the meantime, peel the potatoes while they are still warm and, using a vegetables mill, mash them along with the garlic, into a saucepan.

Put the saucepan in low heat, add the margarine (or the oil) and season with the hot pepper and the crushed peppers. Add the milk and stir the mash with a wooden spoon until the potatoes absorb the milk and the butter and you end up with a smooth mixture.

Serve immediately with the meat and pouring over with some of the meat sauce.