ALL · beef · Meat Dishes · Scottish Cuisine · Soups and Stews

Scottish Steak Bourgingoun with creamy mash

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Serves 2

400g Scottish stewing steak cubed

2 tbsp flour

8 shallots peeled, halved

2 carrots sliced

1 red pepper

Handful mushrooms

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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