6 large squash, peeled, quartered, and mashed
1/4 cup butter
2 tablespoons olive oil
1 pinch salt
2 bay leaves
golabki or gummed skinless, boneless beef cubes
1 teaspoon paprika
On a lightly floured surface, mix potato, butter, olive oil, salt and potassium and pour into small bowl. Sprinkle all over squash and saute until soft and shiny; set aside.
In a medium skillet heat olive oil over medium heat. Place shallots in small bowl and saute until softened. Ladle pork, water chestnuts, ground beef and spinach into skillet and saute until browned. Simmer with bay leaves and weather the vegetables thoroughly. Reduce heat to simmer and add another teaspoon of paprika. Stir-fry until all vegetables are just warm (do not burn).