French Onion Beef With Potatoes
April 04, 2021
"From our Saturday newspaper The Weekend West."
- Serving Size: 1 (505.5 g)
- Calories 716.4
- Total Fat - 42.2 g
- Saturated Fat - 15.1 g
- Cholesterol - 449.1 mg
- Sodium - 937.9 mg
- Total Carbohydrate - 25.8 g
- Dietary Fiber - 4.1 g
- Sugars - 4 g
- Protein - 56.1 g
- Calcium - 148.5 mg
- Iron - 5.6 mg
- Vitamin C - 11.4 mg
- Thiamin - 1.3 mg
Heat a large frying pan over high heat.
Fill a small saucepan with water, place over high heat and bring to the boil.
While the pan and water heat up, cook the potatoes in microwave following packet directions.
Halve mushrooms and trim beans.
Season both sides of steaks and add the oil and steaks to the frying pan and cook for 2 minutes then turn over and now add mushrooms and thyme and Cook, stirring mushrooms occasionally, for 3 minutes or until they start to brown and then transfer steaks to a plate and cover with foil to keep warm.
Meanwhile, place the beans in the saucepan of boiling water and cook for 3 minutes or until tender crisp and drain.
Halve the potatoes and finely chop the parsley.
Add butter and soup mix to frying pan and stir to combine and gradually add stock and cook for 1 minute or until thickens and comes to the boil and then stir in Worcestershire and toss in potatoes until combined and now add the steaks and turn to coat and top with beans, parsley, extra thyme and crème fraîche and serve.
Tips & Variations
No special items needed.