Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, steak with red wine sauce on a bed of creamed parsnip mash with home made wedgies. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Steak with red wine sauce on a bed of creamed parsnip mash with home made wedgies is one of the most favored of recent trending foods in the world. It’s appreciated by millions daily. It is simple, it’s quick, it tastes delicious. They’re nice and they look wonderful. Steak with red wine sauce on a bed of creamed parsnip mash with home made wedgies is something that I have loved my whole life.

Refresh Your Wine Rack Online Today & Order Your Favourite Red Wine Now. In a large, heavy-based flameproof casserole dish with a lid, melt the butter over a medium heat. If the sauce looks a bit thin, remove the lid and continue to cook until it thickens. Eat half now; chill or freeze the rest for later (see 'Goes well with' for.

To begin with this particular recipe, we must first prepare a few components. You can have steak with red wine sauce on a bed of creamed parsnip mash with home made wedgies using 10 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Steak with red wine sauce on a bed of creamed parsnip mash with home made wedgies:

1. Make ready 2/3 liter red wine
2. Make ready 3 large carrots
3. Get 1 large onion
4. Get 4 large parsnips
5. Prepare 600 ml double cream
6. Make ready 1 good fat steak(1perPerson)
7. Get 1 veggie stock cube
8. Take 3 tsp sugar
9. Get 1 dash italian herb
10. Get 1 potatoes

Add the beef and mushrooms, then season, adding plenty of black pepper. To freeze, cool and store in freezer bags. Thaw and reheat in a pan. Use more or less steaks depending on size of steaks.

Steps to make Steak with red wine sauce on a bed of creamed parsnip mash with home made wedgies:

1. prepare parsnips by peeling and dicing unto cubes
2. put the parsnips on to boil
3. prepare carrots by top n tailing n dicing finely or blending
4. do the same to the onions, I recommend putting both carrots and onion in blender then adding some wine. (blend to a rough pulp)
5. transfer onion and carrots into a pan then add the stock, Italian herbs (be generous), sugar and the rest of the wine
6. reduce the red wine sauce to a pulp, you don't want a runny sauce.
7. prepare the potatoes by wedgie-ING then boiling.. (wait until your sauce is ready before deep fat frying the wedges.)
8. when the parsnips are boiled remove water and add as much cream as you like. Keep it on a low fire and mash..don't forget to keep stirring . (no longer then ten minutes to prevent curdling)
9. fry steak to your liking.
10. serve the steak on a bed of parsnip with the red sauce on top.
11. serve wedges on side if plate to soak up any sauce with.. ENJOY

Thaw and reheat in a pan. Use more or less steaks depending on size of steaks. See recipes for My Mega Chicken Burger with potato wedgies and mushie peas. 😁 too. marinara or sherry cream sauce on a bed of noodles, zucchini noodles or mashed potatoes - Beef wellington - Steak Diane: steak pan seared in a rich gravy with onions and mushrooms - Traditional lasagna with whole grain pasta or zucchini pasta - London Broil with roasted root vegetables - Steak Dijonaise - Lasagna stuffed spaghetti squash. Add remaining ingredients, starting with a pinch of salt and pepper (add more to taste later), the place lid on. Add the plums and sugar, stirring for a few mins until the sugar has dissolved.

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