Acadian Swiss Steak With Asiago Mashed Potatoes
From charlesroberts 14 years agoIngredients
- 2 pounds sirloin steak. (up here in Canada I prefer the top sirloin to the sirloin tip...I have no idea what you call it in the US) shopping list
- 1 small onion shopping list
- 1 carrot shopping list
- 1 stalk of celery shopping list
- 1 tablespoon of oil shopping list
- 1/4 cup of red wine shopping list
- 2 cups of beef stock shopping list
- worchestershire sauce to taste shopping list
- 1 red pepper quartered with seeds removed shopping list
- 6 cloves of garlic shopping list
- 2 pints of cherry or grape tomato shopping list
- 1 tablespoon of oil shopping list
- 5-6 medium sized potatoes shopping list
- 1/3-1/2 cup of grated asiago cheese shopping list
- milk shopping list
How to make it
- Welcome to this recipe...it is a wonderful way to introduce some exotic flavours to the meat and potato crowd. And yes they will thank you.
- about two thirds down the ingredient list you will notice 2 pints of cherry tomato and a tablespoon of oil....toss those tomatoes in that oil and put into a roasting pan. I have a selection of Pampared Chef baking stones....my 12" round dish with a 1" lip works perfectly for this.
- Put the tomatoes in a 350 degree oven for about 40 mins then remove and set aside
- take your steak, cut it up into 4 equal size pieces...you may want to buy a bigger steak if the folks you are feeding can handle more than 1/2 pound each. Add that steak to a heated stainless steel pan with high sides. Try not to use a non stick pan for this as flavoring the pan is what this dish is all about
- Brown the steak on all sides in this pan and then remove
- Add onions, carrot, celery and oil and saute on medium to low heat for about 2 mins.
- Add wine and simmer till wine is reduced by half
- Add stock and steak.
- Cover the pan and let gently simmer for about an hour and a half
- At this time start preparring the potatoes as if your were going to make mashed potatoes
- In the mean time, put the red peppers and unpealled garlic cloves on a roasting pan and stick into the oven with the tomato pan
- Now this is the time in the recipe that you can field questions from the audience because you sort of have to wait for a bit. Dont forget about the potatoes.... Try to time the cooking of the potatoes to the finishing of the steak.
- Now that all that this time has elapsed you can try and put this thing together. First take all the stuff out of the oven and set aside
- Take the steak out of the pan and set aside.
- Take the garlic cloves from the roasting pan, peel and add the gooey mess to the beef stock mixture in the pan.
- Add the tomatoe and peppers to the beef stock shortly there afterwards. Then take a hand blender and make a sauce out of the entire mixture. If you do have a hand blender, put all the hot stuff out of the pan into a food processor and puree.
- Once the puree is complete, marry it to the steak and let sit for few minutes while you finish the potatoes.
- Mash the potatoes as you normally would with the milk you normally would add and then add the Asiago cheese. Some may call you a genius for the potatoes, but you will now how easy it was to put them together.
- Serve on plates as you normally would when serving steak with mashed potatoes and sauce.....the flavors will make your taste buds say "what was that?"
- oh if you dont own a hand blender or a food processor, I guess you are going to have to use a potato masher. Sorry about not mentioning that at the begining....I will know better next time
People Who Like This Dish 4
- julesfoodies Nowhere, Us
- juels Clayton, NC
- brianna CA
- mystic_river1 Bradenton, Florida
- tuffyone North Billerica, MA
- mbeards2 Omaha, NE
- charlesroberts Halifax, CA
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 3 people-
This sounds very good. Thanks for such great instructions. can't wait to try it. A big 5 forks
brianna in loved it -
Excellent recipe...you have my 5 and thanks for the post.
joymariemystic_river1 in Bradenton loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 3
-
All Comments
-
Your Comments