Description
A delicious and nice Friday evening meal for the family to enjoy especially if they did not expect such a treat.
Ingredients
Units
Scale
Onion Rings
- 2 large onions
- 2 cups flour
- 1 heaped tsp cornflour
- 1 tsp Spur seasoning salt
- 1 tsp Aromat (Vegeta)
- 1 tsp BBQ spice.
Steak
- 500gr tenderized steak
- Meat dry rub
- 1 beaten egg
- 1 heaped tbsp cornstarch
- Oil for frying
Potatoes
- 3 large potatoes
- Olive Oil
Garlic Mustard Cheese Sauce
- 3 tbsp butter
- 4 tbsp flour
- 1 heaped tsp minced garlic (or more)
- 1 tbsp. grainy mustard
- 1/4 cup chicken stoc
- 2 cups warm milk/half and half
- a dash of black pepper
- a dash of mustard powder
- 1/2 cups of grated cheddar cheese
- a dash of nutmeg (at the end)
Instructions
Onion Rings
- Thinly sliced the onion (I used a mandolin), and cover with sprite (or soda water) for a minimum of an hour (up to 24 hours).
- Add drained onion rings to seasoned flour, coat well put in a colander, and shake off excess flour.
- Fry in medium hot oil until golden and crispy.
- Drain on a paper towel.
- Sprinkle with Spur seasoning salt.
- Steak
- Every family’s taste differs – so create your own dry rub and apply it to the steak.
- Mix it in a bowl and toss it on the steaks lightly (reserve some/lots for the potatoes!)
- Bear in mind I always sprinkle bicarb on my meat for 15 minutes, rinse then pat dry, then marinate.
- Then add the egg and cornstarch and mix well into the steak.
- Shallow fry in hot oil.
Potato
- Peel, wash, and cut them according to your family’s likeness.
- Parboil slightly, and dry them.
- Pour some olive oil over – just enough to coat them – then toss in the spices you used on the steaks.
- Place in an oiled baking pan. Set aside. Bake at 180 degrees C – for 25 minutes – blot with butter the last 10 minutes (while making your sauce).
Sauce
- Melt butter, add garlic and mustard sauce then stir in flour (off the heat) until blended.
- Return to heat and stir in the chicken stock, whisking vigorously.
- Add milk/cream and bring to just below boiling point once thickened.
- Stir in pepper and mustard powder.
- Remove from heat and stir in cheese until melted,
- Add nutmeg.
Notes
Prepared, tried, and tested Melanie Kramar from The Recipe Hunter: Tried and Tested Recipes From Home Chefs
Nutrition
- Serving Size: 1
- Calories: 1363
- Sugar: 9
- Sodium: 1008
- Fat: 54
- Saturated Fat: 22
- Unsaturated Fat: 26
- Trans Fat: 1
- Carbohydrates: 156
- Fiber: 11
- Protein: 64
- Cholesterol: 243
Keywords: steak, potato, mustard sauce
