Home » Food and Wine » Steak served with creamy mash and chakalaka sauce

Steak served with creamy mash and chakalaka sauce

Steak served with creamy mash and chakalaka sauce

potato recipe christmas

Steak served with creamy mash and chakalaka sauce

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Serves: 4 Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • For the chakalaka:
  • 10ml (2 tsp) sunflower oil
  • 1 large onion
  • 3 garlic cloves
  • 30ml (2 tbsp) tomato paste
  • 1 x 420g mild chakalaka
  • 1 x 420g baked beans, drained
  • For the creamy mash:
  • 1kg potatoes, peeled
  • 150ml milk or mageu
  • 15ml butter
  • 1 large egg
  • Salt and pepper, to taste
  • For the steak:
  • 45ml (3 tbsp) sunflower oil
  • 1.2kg beef topside
  • Salt and pepper, to taste
  • 30ml (2 tbsp) butter

Instructions

  1. To make the chakalaka, heat the oil in a frying pan and sauté the onion and garlic. Add the tomato paste and chakalaka and beans and cook until the beans are soft. Using a fork squash the beans down a little. Continue to cook for 10 minutes and set aside.
  2. For the creamy mash, bring a large pot of water to the boil and add the potatoes, boil until tender, about 20 minutes. Drain well then return to the pot and over low heat dry completely for 2 minutes. Preheat the oven to 160°C.
  3. Heat the milk and butter in a small pot then pour over the potatoes. Remove from the heat and mash the potatoes together with the egg and butter using a wooden spoon to beat until smooth and creamy. Season well.
  4. Heat the oil in a frying pan and over medium heat sear the steaks on all sides.
  5. Place the steaks in an oven dish and top with the butter roast until the desired doneness for about 1 hour or to your liking. Cover with foil and stand for a few minutes before serving with the mash and chakalaka.

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