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Ingredients2 tbsp vegetable oil1 onion (peeled and thinly sliced) 1 tsp caster sugar 1 tbsp water 200ml beef stock 1 tsp cornflour mixed with 1 tbsp water Few drops Worcestershire sauce 1 tsp tomato pureé 350g peeled potatoes 25g butter 4 x 60g minute steaks (fillet or rump, about 5mm thick) |
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Method1. To make gravy, heat 1 tbsp of veg oil in a frying pan. Add onion and cook for 7-8 mins until just turning golden brown.2. Stir in sugar and water, increase heat and cook for about 1 min until water has evaporated. 3. Stir in beef stock, cornflower mixed with 1 tbsp water, Worcestershire sauce and tomato puree. Season with salt and pepper. Cook, stirring, for 2-3 mins until thickened. 4. For the sauteed potatoes, cut the potatoes into large chunks, bring to te boil in lightly salted water and cook for about 8 minutes until they are just tender. 5. Drain and cut into 1cm thick slices. Heat the butter in a frying pan and saute the potatoes for 5-6 mins, turning occasionally until golden brown and crispy. 6. Heat the remaining oil in a frying pan, season the steaks and fry for 1-2 minutes each side. Serve with the gravy and sauteed potatoes. | |||||||||||||||||||||
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