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April 26, 2020
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Beef and Potatoes with Basil and Mustard

It’s incredible for cold winter dinners or for any given time that you want to feel the warm goodness that loaded with flavour in each tasty bite. I love it because it’s perfect for the diet that I am on right now. It’s an ideal balance of protein and carbohydrates; type wherein one serving won’t... Read More

It’s incredible for cold winter dinners or for any given time that you want to feel the warm goodness that loaded with flavour in each tasty bite.

I love it because it’s perfect for the diet that I am on right now. It’s an ideal balance of protein and carbohydrates; type wherein one serving won’t overwhelm the weighing scale. Besides, did you know that potatoes are rich in fibre?

Of course, the best thing about it is the fact that it freezes well in vacuum-sealed bags and can last for up to 6 months. But surely, since this is so good, you’ll be eating every single morsel before the time is up. This dish is fantastic with rice or a salad. It’s also perfect with your favourite bottle of wine on a special evening.

Beef and Potatoes with Basil and Mustard

(The total preparation is about 30 minutes and the cooking time should be about 105 minutes. This recipe is good for six people.)

Ingredients (serves 6)

1.4kg gravy beef (sliced into 4cm pieces)
1 tbsp. plain flour
2 tbsp. olive oil
2-3 garlic cloves (thinly sliced)
Two large brown onions (chopped coarsely)
2 tbsp. Dijon mustard
2 cups beef stock
1 tbsp. horseradish cream
1/2 cup fresh basil leaves
1 kg Baby Coliban (Chat) potatoes or small Lady Christl potatoes (halved)

Preparation:

The first thing to do is to place the flour inside a large Ziploc, or sealable plastic bag then add in the salt and the pepper. Place the beef slices inside the pocket of flout and seal it. Shake the bag to coat the meat thoroughly.
Then heat the olive oil on medium-high heat on a large, heavy saucepan and cook the beef slices for about 1-2 minutes per side or until it’s taken on a brown colour. Place the beef slices in a bowl then add in the horseradish cream, the mustard and the beef stock and cook for about 2 minutes. Place the beef that was set on a bowl earlier and bring the broth to a boil. Turn down the heat to medium-low and let it simmer for 30 minutes.
After the initial 30 minutes is up, add in the halved potatoes and then cook the beef with the vegetables for another 30 minutes. Check the beef for tenderness. If the meat is still tight, cook for another 30 minutes or until the beef is tender and easy to chew.
When the beef is done, pour the dish onto a lovely platter and top with basil.

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