Beef with mushroom slices and Rosti potatoes

Beef with mushroom slices and Rosti potatoes
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For the main
  1. 500 g of lean Irish beef steak, sliced
  2. 300 g button mushrooms
  3. 2 shallots
  4. 1 small garlic clove
  5. 1 carrot
  6. 4 tbsp Collar of Gold, Irish Rapeseed Oil
  7. 50 ml white wine
  8. 50 ml stock
  9. 150 g of crème fraîche
  10. 2 tbsp chopped parsley
  11. Salt pepper
For the Rösti
  1. 800 g of UNDERCOOKED cold boiled potatoes (in their jackets) which you then allowed to steam dry
  2. 150 g cheese
  3. 4 tbsp Collar of Gold, Irish Rapeseed Oil
Instructions
  1. Clean and halve the mushrooms.
  2. Peel the shallots and garlic clove and finely chop with the peeled carrot.
  3. Heat 4 tbsp Collar of Gold, Irish Rapeseed Oil in a frying pan and sauté cook the beef.
  4. When cooked, set aside on a warm plate.
  5. To the hot pan and juices, now add the onions, garlic and carrots, and steam/fry.
  6. Then add the mushrooms, wine and stock, and simmer for a few minutes.
  7. Add the meat, pepper, salt and cook briefly.
  8. Remove the pan from the heat, add the crème fraîche and parsley and allow to rest warm.
For the rösti
  1. Peel the boiled potatoes and either coarsely grate or finely chop them.
  2. Grate the cheese and mix with the potatoes. Add some seasoning and a pinch of nutmeg.
  3. Heat 4 tbsp Collar of Gold, Irish Rapeseed Oil in a frying pan.
  4. Add the potato mix and press down into the pan with the back of a cooking spoon to form a thick 'pancake'.
  5. Close the pan with a lid. As soon as the potatoes begin to simmer, reduce the temperature and slow- fry the rosti at low heat for 20 minutes, then turn and cook the other side again for a further10 minutes.
  6. Sprinkle the beef and mushroom with parsley and serve with the rösti.
Per person (approx)
  1. 380 kcal (1588 kJ), 11 g of protein, 34 g of fat, 6 g of carbohydrates (0.5 g)
Collar of Gold Irish Rapeseed Oil https://collarofgold.ie/