Steak the boeuf in his Moroccan with double vegetable stew

Name: steak the boeuf in his Moroccan with double vegetable stew
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 800 g Carisma potatoes; 800 g winter carrot; 4 onion; 2 toe garlic; 75 g unsalted butter or margarine; 4 beef steak the boeuf; 2 tl ras el hanout; 150 ml tap water; 75 ml semi skimmed milk; 2 el French mustard; 250 g chopped endive

Moroccan spiced steak de boeuf with ras el hanout and stew of potatoes, winter carrots and endive.

Ingredients

Kitchen Stuff

1 puree tamper

Directions

Peel the potatoes and winter carrots and cut into equal pieces. Put in a pan of water with a little salt, bring to a boil and cook for 20 minutes until done. Drain.
Meanwhile, clean the onions and cut into half rings. Clean the garlic and cut finely.
Heat the butter in a frying pan and fry the onion and garlic over a high heat for 5 minutes. Scoop frequently.
Meanwhile, sprinkle the steak with the ras el hanout, pepper and salt.
Put the onion mixture aside and put the steak in the pan. Bake 10 minutes on medium heat. Turn halfway.
Remove the steak from the pan and keep warm on a plate under aluminum foil.
Add the water to the remaining onion mixture and simmer for 5 minutes on low heat.
Heat the milk in the microwave or saucepan against the boil.
Drain the potatoes and winter carrot. Add the butter, the heated milk and the mustard and stamp with the puree mash to a smooth puree.
Add the endive into parts and stamp through. Season with pepper and salt.
Serve the endive root stew with the steak and onion gravy.