First I have a confession – this pic was not taken when
the food was made but was done the next day with the leftovers. I have to say
that not having to worry about it getting cold was quite liberating.
Ingredients:
Cross cut blade steak
Flour – seasoned
Oli/Garlic oil
Carrot
Potato
Borlotti beans
Marmite
Beef stock cube
Paprika
Chinese cooking wine
Mushroom water (from soaking dried mushrooms)
Spinach
Cream
Method:
Because I started this dish a bit late I cut everything
up quite small and cooked with a higher heat than usual to have it ready.
Cut up your steak into smallish cubes and toss them in
flour which has been well seasoned with salt and pepper
Brown the meat in your casserole pan in the oil/garlic
oil
Deglaze the pan with the Chinese cooking wine and hot
water, and the mushroom water.
Add your stock cube, Marmite, the cubed potato and
carrot. If you don't have Marmite you could add Worcestershire sauce instead. Sprinkle
in paprika (I used about 2 teaspoons)
Add your drained beans.
20 minutes before serving add chopped fresh spinach and
2-3 spoonfuls of cream.
I served this with a little horseradish cream sauce.
Yes, I feel the same way- having to photograph takes away from a meal..
ReplyDeleteI agree about photographing my dishes! I had to look up borlotti beans -- we call them cranberry beans.
ReplyDeleteOk, I was go to look up borlotti beans but BFR just answered my question with her comment here. Looks great.
ReplyDeleteIt is always a challenge to take pics and not get cold food. ;-)
ReplyDelete