FAST PREP, SLOW COOK
cook’s tip
To make mashed potato, steam or boil 1kg chopped potatoes. Mash with 1 Tbsp light margarine and 80ml (1/3 cup) warmed skim milk. Season with pepper.
GFO
LC
BEEF WITH RED WINE GRAVY
PREP 20 MINS (+ 1 HOUR OR OVERNIGHT MARINATING) COOK 6 HOURS SERVES 8 (AS A MAIN)
1 Tbsp black peppercorns
1 Tbsp mustard powder
2 Tbsp chopped rosemary
1 tsp celery seeds
15g dried porcini mushrooms
3 Tbsp olive oil
1.6kg piece beef topside, trimmed of fat, cut into 12 slices
600ml hot salt-reduced beef stock or gluten-free stock
1 large carrot, roughly chopped
1 large brown onion, roughly chopped
2 stalks celery, roughly chopped
2 Tbsp tomato purée
200ml red wine
Freshly ground black pepper
1 Tbsp cornflour or gluten-free cornflour (optional)
Mashed potato, to serve (see Cook’s tip)
1 bunch silverbeet, trimmed, steamed, to serve
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