CURRIED BEEF,MUSHROOM & MASHED POTATO GRATIN

Source: Knorr / Stork Recipe

Ingredients
30 ml Stork margarine
150 ml Milk
900 gr Potatoes
125 ml water OR
coconut milk
125ml Red wine
410 gram Can tomatoes, chopped
30 ml Curry powder
250 gram Button mushrooms, halved
2 Large onions, chopped
750 gr Stewing steak, cut into 3 cm cubes
15 ml oil
1 KNORR Garlic & Herb Potato Bake
Add a little bit of brown sugar
TO TASTE to counteract the acidity of the tomatoes.

Instructions
Brown meat in heated cooking oil. Remove from pan. Add onions, mushrooms and curry powder to the same pan and cook until onions are soft. Return meat to pan and add tomatoes, red wine and water. Simmer covered for about 1½ hours until meat is tender. Peel then boil potatoes until tender. Drain well and mash. Add the milk, Stork margarine and contents of the sachet of KNORR Garlic & Herb Potato Bake to the mash. Spoon the potato mixture into a greased, ovenproof dish, lining the base and sides and leaving a large hollow in the middle for the meat filling. Fill with meat filling and flatten with a spoon. Bake at 180°C for 25 min or until potato is golden around the edges.

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