Steak Goulash and Cauliflower Puree
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 461, total fat 23 G., saturated fats G., proteins 46 G., carbohydrates 14 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 461, total fat 23 G., saturated fats G., proteins 46 G., carbohydrates 14 G., fiber G., cholesterol mg, sodium mg, sugar G.
A complete dish of meat, a vegetable side dish, and sauce that's easy to prepare and tastes wonderful, perfect for a small family gathering or a weekend dinner. Pan-fry beef steaks for a couple of minutes in butter to prevent them from becoming tough. Use the remaining juices to create a delicious mushroom and onion sauce with butter and fortified Marsala wine, which adds a unique flavor to the dish. Cauliflower purée is a perfect side dish. Boil the cauliflower with rosemary and puree it, adding butter. The purée will acquire a wonderful spicy aroma and a rich, creamy taste. An excellent substitute for heavier, starchy side dishes.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 round beef steaks (1 cm thick; weighing approximately 150 g each)
- 1 head of cauliflower, cut into florets
- 2 sprigs of rosemary (chopped leaves from one sprig)
- Coarse salt
- 1.5 cups grated Italian cheese mix (about 150g)
- 4 tbsp (60 g) unsalted butter
- 2 tbsp chopped fresh chives
- Ground black pepper
- 1 large shallot, chopped
- 2 cloves garlic, chopped
- 240 g chopped mushrooms (about 4 cups)
- 0.5 cups sweet Marsala wine
- 0.5 cups lightly salted chicken broth
We recommend
Recipes with similar ingredients: beef, red wine, cheese, champignon mushrooms, cauliflower, rosemary
Cooking the dish according to the recipe:
- In a saucepan, combine 2 cups water, cauliflower, a whole sprig of rosemary, and 1/2 teaspoon salt and bring to a boil. Cover, reduce heat to low, and simmer until the cauliflower is very tender, about 10 minutes. Drain and transfer the cauliflower to a food processor, discarding the rosemary. Add the cheese and 1 tablespoon (15 g) butter and puree. Transfer to a bowl, stir in the chives, and season with salt and pepper. Cover to keep warm.
- Season the steaks with pepper and salt on both sides. In a large skillet, melt 1 tablespoon (15 g) of butter over high heat until foaming and beginning to darken, about 1 minute. Add the steaks and cook until golden brown, about 1 1/2 minutes per side. Transfer to a plate.
- Add 1 tablespoon (15 g) of butter to the skillet. Reduce heat to medium-high and add the shallots, garlic, and finely chopped rosemary. Cook, stirring, for 30 seconds. Add the mushrooms and cook until tender, about 3 minutes.
- Pour in the wine and simmer until reduced by half, about 2 minutes. Then add the chicken broth and simmer until thickened, about 4 minutes. Add the steaks, any juices, and the remaining 1 tablespoon (15 g) butter to the pan. Cook, turning the steaks and coating them with the sauce, for 1 minute. Serve with the cauliflower purée.
Categories:
Similar recipes
