After cooking so many chicken and fish dishes for awhile, I decided to cook a beef meal I hadn’t made in a long time but with a twist. Instead of just adding mustard powder and herbs to a creamy sauce, I also added chilli flakes and it took the flavour up another level. It added more depth to a sauce known for its heat.
I also added cheese to sweet potato mash. Then there is the nutty taste of the asparagus and tender stem broccoli. It turned out to be a great meal. Here’s how to make this meal for your loved ones.
Ingredients
-Frying beef steak
-Badia lemon and seasoning
-Badia Garlic seasoning
-Chopped Garlic
-Mustard Powder
-Dill
-Parsley
-Dried Chilli Flakes
-Double Cream
-Sweet Potato
-Grated Cheddar and Mozzarella Cheese
-Chestnut Mushrooms
-Tender stem Broccoli
-Asparagus
Instructions
Season the beef in some chopped garlic past, badia lemon and pepper seasoning and dried chilli flake.
Peel the skin off of the sweet potatoes.
Boil a pot of water.
Put the sweet potatoes in the pot when water starts to boil.
Fry the beef in some oil with the lid over the pan.
Chop the mushrooms and add them to the beef.
Add the double cream with a teaspoon of mustard.
Add dill, parsley and dried chilli flakes.
Drain the water from the sweet potatoes.
Mash the sweet potatoes with butter.
Add the grated cheese, parsley and Badia garlic seasoning.
Put the sweet potato into the baking dish and into the oven.
Fry the tender stem broccoli and asparagus in butter, garlic and parsley.