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Captain Walker
Roast beef with mashed potatoes and winter vegetables
Roast beef with mashed potatoes and winter vegetables
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Ingredients
Directions
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Peel the potatoes and cut into 4 equal pieces. Boil in water with salt in 20 min. Until done. Drain and collect a cup of cooking liquid.
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Meanwhile, cut the onions into half rings. Slice the garlic.
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Heat the butter in a frying pan for the gravy and fry the onions and half of the garlic for 10 minutes on medium heat. Change regularly. Add half way through the water.
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Meanwhile, heat the oil in a stirring stir fry the rest of the garlic, thyme and green cabbage for 5 min.
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Add the water, the mustard and 2/3 of the cranberries and stir-fry for another 5 minutes. Season with salt and pepper.
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With the mashed potatoes, stamp the potatoes with the rest of the (olive) oil to a smooth puree and season with salt and pepper.
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Add some of the absorbed cooking fluid if the puree is too dry.
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Pour the gravy into a bowl and heat the rest of the butter in the frying pan. Fry the roast beef steaks in 2 parts for 2 minutes on a high heat. Turn halfway.
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Serve directly with the gravy, mash and vegetables. Garnish with the rest of the cranberries.
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Nutrition
760Calories
Sodium9% DV225mg
Fat51% DV33g
Protein82% DV41g
Carbs23% DV69g
Fiber48% DV12g
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