Beef steaks in beer sauce
Total time1 h 5 min Preparation + cooking; may include waiting How this time is calculated
Preparation and possible waiting: 20 min · Cooking: 45 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Servings4
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 1 h 5 min Preparation + cooking; may include waiting How this time is calculated
Preparation and possible waiting: 20 min · Cooking: 45 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Recipe characteristics
Egg-free and 6 more Indicative dietary requirements
View full classification 21 tags
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Recipe characteristics
Main course
Lunch · Dinner
1 to 2 hours
Ingredients
＋ Add to a menu- Beef steaks tender shoulder steaks, evenly thick 1000 g
- Garlic 6 cloves 18 g
- Spring Onion 600 g
- Stout 500 ml
- Choricero pepper paste 30 g
- Plain flour 30 g
- Extra virgin olive oil 50 g for cooking and 90 g for the mash 140 g
- Sage 2 g
- Parsley 3 g
- Black pepper 1 g
- Salt 4 g
- Potato 500 g
- Butter 75 g
- Icing sugar 40 g
- Cream 100 ml
- Vanilla extract to flavour the mash 2 g
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Method
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Boil the scrubbed potatoes for 30–35 minutes, until tender. Meanwhile, soften the spring onions and 3 chopped garlic cloves in 25 g of olive oil for 15 minutes. Add the choricero pepper paste and sage; cook for 3 minutes.
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Season the beef steaks with salt and pepper and dust lightly with flour. Brown in batches with another 25 g of oil and the remaining 3 crushed garlic cloves. Transfer to the pan of vegetables.
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Pour in the dark beer and simmer gently for about 5 minutes, adjusting to the thickness of the steaks. Remove the sage.
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Peel and mash the potatoes. Stir in the warm cream, icing sugar and vanilla. Gradually add the remaining 90 g of oil and the butter; mix into a smooth mash and adjust the salt.
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Serve the beef and its sauce over the mash and finish with chopped parsley.
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