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Beef with Potato Topping

| Beef Recipes | April 19, 2014

Ingredients
  • 30 ml (2 Tbsp) cooking oil
  • 500 g sirloin steak, cut into cubes,or beef goulash
  • 1 medium onion, coarsely chopped
  • 2 medium carrots, peeled and coarsely chopped
  • 125 ml (½ cup) beef stock
  • 15 ml (1 Tbsp) chilli sauce (optional)
  • 45 ml (3 Tbsp) chopped fresh mixed herbs or 15 ml (1 Tbsp) dried
  • salt and freshly ground black pepper to taste
  • 15 ml (1 Tbsp) cake flour
  • TOPPING
  • 700 g potatoes, peeled and quartered (about 5 medium)
  • 30 ml ) (2 Tbsp) butter or margarine
  • 5 ml (1 tsp) Royal Baking Powder
  • 15 ml (1 Tbsp) chopped fresh mixed herbs
  • or 5 ml (1 tsp) dried
  • salt and freshly ground black pepper to taste
  • 80 ml (/13 cup) warm milk
 
Instructions
  1. Heat oil in a heavy-based saucepan and fry steak until it starts to brown. Add onion and carrots and saute for about 2 minutes.
  2. Add stock, chilli sauce, herbs and seasoning and simmer for 5 minutes. Make a paste with flour and a little water, add to mixture and boil for about 2 minutes until it thickens. Spoon mixture into a large ovenproof dish and set
  3. aside to cool slightly.
  4. Topping: Boil potatoes in salted water until soft, then drain. Mash potatoes while warm, and stir in butter, Royal Baking Powder, herbs and seasoning. Gradually add milk to
  5. obtain a creamy consistency.
  6. Spread topping over beef and bake in a preheated oven at 200°C for 15-20 minutes, or until golden brown on top. Serve hot.
  7. Variation: Substitute half of the potatoes with butternut or pumpkin.

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