Dinner ideas

Steak bourguignon with celeriac potato mash

steak bourguignon with celeriac potato mash



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.


Related stories