Steak with spe­cial mash

South Waikato News - - Community Cookbook -

A de­li­cious steak and mash, served with mush­room and sil­ver­beet sauce.

Each week Na­dia gives you an­other easy recipe for your fam­ily and you’ll find all the in­gre­di­ents in My Food Bag. my­food­bag.co.nz

Cook but­ter­nut and car­rots in pot of boil­ing wa­ter for 20–25 min­utes, un­til very soft.

Drain and mash with but­ter and salt un­til smooth. Sea­son to taste with pep­per.

While mash is cook­ing, pre­pare the rest of the meal. Finely dice onion; thinly slice mush­rooms; roughly chop gar­lic. Set all aside.

Pat beef dry with pa­per tow­els and sea­son with salt and pep­per.

Heat a driz­zle of oil in a large fry-pan on high heat.

Cook beef for 2-3 min­utes each side for medium-rare (de­pend­ing on thick­ness) or un­til cooked to your lik­ing. Re­move from pan and cover in foil to rest.

Re­turn pan to medium heat with a driz­zle of oil, if needed.

Cook onion, mush­rooms and gar­lic for 2–3 min­utes, un­til soft­ened.

Add sil­ver­beet leaves and cook a fur­ther 2–3 min­utes, un­til start­ing to wilt.

Add sour cream, stock, soy sauce and any rest­ing juices from beef to pan and cook for 2–3 min­utes, un­til sauce starts to thicken. Sea­son to taste with salt and pep­per. Slice beef thinly against the grain.

To serve: Di­vide but­ter­nut carrot mash be­tween plates.

Top with a few slices of beef steak and a big spoon­ful of mush­room sauce.

Adding car­rots to your mash is a tasty way to add ex­tra veges to the meal.

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