Steak haché et frites


Steak frites - Serving suggestion

Steak frites – Serving suggestion

Anglo-Saxons call it burger, but we call steak haché! It is in fact a steak made out of mince beef.

 Steak and chips for 1

Ingredients:

Accomp. ingredients

Accomp. ingredients

100 grs of pure mince beef

1 small red onion – very finely minced

4 garlic cloves – minced

Salt & Pepper.

Half a sweet red pepper – Chopped

1 small tomato – chopped

1 tinny red chilli pepper – finely chopped

Olive oil

Method:

Season the mince beef with a pinch of salt and pepper, half of the chopped onion and half of the garlic. Mix well and form a nice round burger (no eggs or bread crumbs needed).

In a frying pan, heat up 1tbsp of olive oil. Place the steak in the pan and fry each side on high heat for 3 minutes.

Once the steak is cooked. Remove it from the pan, add another spoon of olive oil, then throw in, the chopped sweet red pepper, the chilli, tomato, rest of garlic and chopped onions. Add salt and pepper. Not too much salt as it might reduce the sweetness of the tomato and sweet peppers. Stir-fry the mix for 3-4 minutes and remove from heat.

DSC02366Place the steak on top of the stir-fry and cover while you are getting the French fries ready. This will keep the meat and accompaniment moist and warm until you are ready to serve.

You know how to cook fries right? If you are reading this, you know how you like your potato fries.

My steak was served with a mix of French fries and potato wedges…AND MAYONAISE.

You may have noticed by now, I love Mayonnaise and Garlic!!! What do you want? I am French. Deal with it.

DSC02368

yummy! and fattening

The little stir-fry will bring all the moisture needed in this dish. I recommend that you make your own steak haché as you will know exactly with is in it. Mince steak doesn’t need bread crumbs and eggs. It just need handling carefully.

See you next week!

Advertisements

Beef red Thai curry


Few weeks ago, I got a visit from my sister in law and niece who were visiting from France for a week. On the day of their arrival I decided not to cook anything Frenchie, but UK national dishes: Rice and curry with an apple crumble for dessert. They really enjoyed the meal. I cooked on a hurry and having had a long day at work, I didn’t have the time to take pictures as I went along.

Today I made the curry for lunch so I can post it here. The thing is, I don’t like beef, rice or curry.
I don’t like the beef because it can be chewy if cooked for more than 10 minutes. And if cooked for less than 10 minutes I feel like there are some gremlins growing in the meat that cannot be killed in less than 10 minutes on the heat.
I don’t like curries because of the smell.
I don’t like rice because I don’t like it. No reason.
So today for lunch I had a dish that I am not fan of, but it tasted up to scratch so, I’d like to invite you to try and cook it.

DSC02682 - 2

Serving suggestion – Beef Thai with rice

Sunday lunch for two

DSC02679

Ingredients

Ingredients:
– 300grs thin beef steak – cut in strips
– 1 small red onion
– 25grs coconut cream
– A jar of curry sauce
– 200 grs white rice
– Small bunch of flat parsley
– 3 spoons of sunflower oil.
– Salt

Prep:
Thinly cut the whole red onion and mix with the strips of beef.
Rice the rice with cold water to remove the starch until the water is clear, then pour it in the cooking pot and cover with water (about 3cm above the rice level).
Thinly chop a hand full of parsley, then set aside.

Method:  Place the rice to simmer on high heat. Add 1 spoon of sunflower oil and a pinch of salt. Stir, and leave to simmer uncovered for about 7 minutes until the water evaporates. Stir, put it on very low heat then cover for another 5 minutes.
In the meantime, heat the remaining 2 spoons of vegetable oil, then throw in the DSC02681mix beef and onions. Stir-cook for 5 minutes. When the meat is tender, add the entire jar of curry and the coconut cream. Also add 25ml of water. Stir, adjust the seasoning and cover. Simmer on medium heat for another 10 minutes.
It is ready. By this time the rice should have been removed from the cooking plate already.

 

Just before serving, mix the chopped parsley with the rice.
If you can, serve the dish with some warmed up naan bread.
Bon Appetit!