Prep 10 m
Cook 03h


    4 minute steaks

    Crushed potato:

    2 whole potatoes

    1 tbsp olive oil

    50 gms margarine

    Salt and crushed pepper

    A few black olives, chopped

    Brown beef sauce:

    1 tbsp olive oil

    1 brown onion, cut into cubes

    10 garlic cloves, crushed

    1 celery stick

    1 fresh leek

    2 carrots

    1 tbsp tomato paste

     1 l vegetable stock

    50 gms fresh thyme

    Salt and crushed pepper


    Baby carrot

    French beans

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Ingredient Substitution Guide


1. Season the beef with salt and pepper. Heat a large skillet over high heat. Sear the beef in oil for about 60 seconds per side.

2. Sauté all the vegetables until soft, then add the tomato paste and stir for 5-6 minutes. Add the vegetable stock and stir until it reaches a boil, then lower heat and simmer for about 15 minutes.

3. Place the meat in a tray and cover it with the stock. Place thyme sprig on top of the meat and put the lid on. Cook on low temperature for 3 to 4 hours in a slow cook oven or stove top until meat is tender. Remove the meat and set aside. Strain the stock and reduce it to saucy consistency.

4. To make the crushed potato, peel the potatoes and cut to cubes, then boil with some salt for 20 minutes. Take the potato out from the water, add olive oil, margarine, salt and pepper, then add the chopped black olives.

5. Serve the beef minute steak with the baby carrot and French beans, and slowly add the brown beef sauce on top.

Last updated on November 28, 2021 at 18:05