Steak
Ingredients
- 4 steaks
- 3 Shallots
- 1 tbsp honey
- 1 tbsp Balsamic vinegar
- 2 dl. Milk (for chicken stock)
- 3 dl. potato cooking water
- 1 beef stock cube
- Gravy browning
- 600 grams potatoes
- 3–4 pcs. pickled pumpkin
- Maizena
- Butter
- Salt
- Pepper
- 1 lemon
- Pickled pumpkin as accessories
Instructions
- Wash or peel the potatoes and boil them in a pot with water and salt. Depending on their size, the potatoes should boil for 10-20 min. Pierce them with a fork. When they feel just tender and slide off the fork, they are ready. Drain the potato cooking water into a container - you will need it for the gravy!
- Slice the onions. Fry them in a little butter in a pan over medium heat. They need some time to soften, colour and become deliciously soft - so start cooking them at the beginning. Season with a tbsp of balsamic vinegar and a tbsp of honey.
- Meanwhile, season the steaks with salt and pepper and fry them in a butter mixture in a pan until cooked to your liking - remember not to clean the pan! Leave the steaks to rest uncovered on a plate or chopping board.
- Now pour the milk and potato cooking water into the pan along with a stock cube and bring to the boil over low heat, stirring. Mix a little Maizena with water in a cup and gradually pour the mixture into the pan until the gravy reaches your preferred consistency. Add gravy browning until the gravy is as brown as you remember it from your childhood home. Season to taste with salt and pepper, a little honey and lemon if desired.
- Fry the boiled potatoes in the pan with a tablespoon of butter, and season them with salt and pepper.
- Serve the steak with the fried potatoes, topped with softened onions and a little greenery if you have some to hand, along with gravy and pickled pumpkin as accessories.
- Enjoy your meal
Written by: ONYX COOKWARE™
