Oh yummy! I’m still trying to look for alternative healthier options to my meals and this recipe I came across on Eating well website. A few tweeks to suit our own tastes and voila it was super tasty and quite filling too.
400 g Scottish Steak (cubed)
1 red onion – cut into wedges
1 clove garlic – minced
400ml Beef Stock
1/2 cup of Red wine
70g sugar snap peas
1 red pepper – sliced about 0.5cm thick
8 cherry tomatoes – halved
Cornflour to thick sauce – I used about 2 tbsps
1 tbsp tomato paste
Salt & pepper to taste
80-100g pasta (I used wholewheat as a healthier option)
- Heat a little oil in a large pan, add in the steak and brown, season with salt & pepper. Remove with a slotted spoon once browned all over.
- Fry the onions and red peppers with the garlic and tomato paste.
- Add back to the pan the steak, red wine & beef stock bring to the boil then reduce to a very low simmer and slow cook with lid on for about 4-5 hours.
- Just before serving cook your pasta as per packet instructions, drain then add the the pan along with the sugar snap peas and cherry tomatoes. Cook for a further 5 minutes.
- If sauce is still watery, make up your cornflour and stir in until you achieve the desired thickness of sauce.
- Season some more and serve.
Our Saturday night is normally Steak night, after a while I am always looking for a change and as I love mushrooms and Red wine I thought I would try my hand at a homemade steak sauce instead of buying one. I have to admit this is pretty delicious and rich in flavour.
2 Shallots – sliced
4 tbsp olive oil
4 Chestnut mushrooms – sliced – I love our Scottish ones by Sainsburys, loads of flavour.
1 tsp garlic
1 tsp rosemary
4 tbsp balsamic vinegar
50ml red wine
50ml beef stock
2 tbsp creme fraiche
1 knob butter
- Saute the shallots in a pan with oil
- Season with black cracked pepper, garlic and rosemary
- Add the knob of butter, melt, then add in the mushrooms, cook for few mins.
- Pour in the balsamic vinegar until it turns into a syrup
- Pour in the wine and reduce by 2 thirds
- Pour in the beef stock and bring to the boil, simmer for a few mins.
- Add in the creme fraiche and stir through. Serve. Yummy!
NOTE: You could use Beef Stock instead of Creme Fraiche if you don’t want it creamy.
Mushroom and Red wine Steak sauce
Servings Per Recipe: 2
Amount Per Serving
- Total Fat: 33 g
- Saturated Fat: 7.4 g
- Trans Fat: 0.2 g
- Cholesterol: 15.4 mg
- Sodium: 113.4 mg
- Total Carbs: 10.6 g
- Dietary Fiber: 1.3 g
- Sugars: 6.6 g
- Protein: 1.9 g
400g Scottish stewing steak cubed
2 tbsp flour
8 shallots peeled, halved
2 carrots sliced
1 red pepper
1tbsp olive oil
1 garlic clove chopped finely
1 tbsp tomato paste
1 tsp thyme
1 bouquet garnish
Salt and pepper to taste
400ml beef stock
1/2 bottle red wine (red burgandy, pinot noir or a cotes du rhone)
1. Coat steak cubes with flour and brown in a pan with olive oil. Approx 5 minutes.
2. Remove with slotted spoon. Fry shallots until coloured, add carrots, peppers and mushrooms fry for about 2-3mins then add meat back to pan.
3. Add tomato paste, garlic and season, cook for further 1 min.
4. Add wine and beef stock with bouquet garnish and thyme, bring to boil then simmer for approx 3 hours until meat is tender.
5. Meanwhile 30 mins before ready, boil some potatoes in a pan for 20 mins until softened. Remove from heat add a knob of butter and 50ml milk or cream.
6. If sauce needs thickened, mix in some cornflour to thicken.
7. Serve all on a plate with some crusty bread to soak up gravy. Oh! and a wee glass of the left over wine…yum…yum!!
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