Name: Steak bourguignon with celeriac potato mash
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 (400g) celeriac, coarsely chopped; 2 (400g) potatoes, coarsely chopped; 1/4 cup (60ml) skim milk; 20 gram butter; 4 200g beef eye-fillet steaks; 200 gram button mushrooms, halved; 6 (150g) baby onions, quartered; 2 clove garlic, crushed; 1/2 cup (125ml) dry red wine; 1 cup (250ml) beef stock; 1 tablespoon tomato paste; 2 teaspoon cornflour; 2 teaspoon water; 1 tablespoon coarsely chopped fresh oregano

Ingredients

1 (400g) celeriac, coarsely chopped

2 (400g) potatoes, coarsely chopped

1/4 cup (60ml) skim milk

20 gram butter

4 200g beef eye-fillet steaks

200 gram button mushrooms, halved

6 (150g) baby onions, quartered

2 clove garlic, crushed

1/2 cup (125ml) dry red wine

1 cup (250ml) beef stock

1 tablespoon tomato paste

2 teaspoon cornflour

2 teaspoon water

1 tablespoon coarsely chopped fresh oregano

Method

1.Boil, steam or microwave celeriac and potato, separately, until tender. Drain. Mash in a medium bowl with milk and butter; cover to keep warm.

2.Meanwhile, cook beef in a heated large non-stick frying pan until browned both sides and cooked as desired. Cover to keep warm.

3.Cook mushrooms, onion and garlic in same pan until vegetables just soften. Add wine, stock and paste. Simmer, uncovered, about 5 minutes. Stir in blended cornflour and the water. Stir over heat until sauce boils and thickens.

4.Serve beef with mash and bourguignon sauce; sprinkle with oregano.

You can substitute rib-eye (scotch fillet) or sirloin (new-york cut) steak for the eye fillet in this recipe.
Note

Woman's Weekly Food

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Ingredients

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