BEEF WITH BUT­TER­NUT CARROT MASH AND MUSH­ROOM SAUCE

South Waikato News - - Community Cookbook - Mush­room sauce

800g peeled but­ter­nut (or pump­kin), diced 3cm 2 car­rots, peeled and diced 2cm 2 ta­ble­spoons but­ter 3⁄4 tea­spoon salt

❚1 brown onion 250g white but­ton mush­rooms 2 cloves gar­lic 3 cups thinly sliced sil­ver­beet leaves 1⁄2 cup sour cream 1⁄2 cup beef stock 1 tea­spoon soy sauce

600g beef scotch, sir­loin or eye fil­let steaks (at room tem­per­a­ture) Bring a large pot of salted wa­ter to the boil.

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.