Steak, Potato and Onion Hash - Gastropub

I know I'm always on about Marks and Spencer food, but when 
I'm filling up the fridges at work with all their lovely food, I think to myself, 
I could make that!
 Now, this idea came from their 'Gastropub' range. 
I added tomatoes to mine, why? because I like them! 
Topped with crispy crunchy potatoes that have underneath soaked up the lovely sauce, the result was one good and tasty meal!

 


A word on casserole beef or braising steak.  It has to be cooked slowly and for a long period of time.  If you don't the result will be horrid and tough.
When cooked properly, it will melt in your mouth.


Print this Recipe

To serve 2 you will need:
500g casserole steak - or braising steak - cubed
an handful of flour

3 medium onions - sliced
1 stalk celery
1 large carrot
2 fat cloves garlic
1 glug of vegetable oil

a good squirt of tomato puree (known as tomato paste in the States)
a good squirt of garlic puree (from a tube)
100ml chicken stock
150ml red wine
1x400g tin of cherry tomatoes - I used Napolina brand
a good pinch of dried parsley
2 teaspoons of paprika
sea salt and freshly ground black pepper - to taste

potatoes - cubed
another teaspoon of paprika
small handful of fresh flat leaved parsley - chopped

How to do it:
Preheat your oven to 190c/375f or Gas 5
Heat a glug of oil in an oven proof casserole and cook the onions slowly over a low heat until they are soft and start to colour nicely.
Whiz the celery, carrot and garlic in a food processor, or very finely chop. 
Add them to the casserole along with the tomato puree and the garlic puree. Continue to cook for about 5 minutes.  Add a tiny bit of salt and a good amount of black pepper. 
Coat the cubes of steak in flour.
Heat a glug of oil in a separate pan and seal the steak quickly.  Remove and add to the casserole.
Drain the tomatoes from their juice - but keep the juice in case you need more liquid during cooking (better that adding water).
Add the tomatoes to the casserole with the red wine and chicken stock, dried parsley and paprika.
Stir everything and bring to the boil.  Pop it into your preheated oven for about 2 hours 45 minutes.  Make sure you stir it from time to time.
If you need more liquid you can add the juice from the tomatoes or a little more wine!
You don't want it to be too runny a mixture as remember you're making 'hash'. 
However, you don't want it to be all dried up either.
Taste and check the seasoning.
Peel and cube some potatoes - enough to cover the top of your casserole.
Par boil them in salted water just for 5 minutes - no more or you'll have mush. Drain and leave in the still hot pan to dry
out a little.
Pour in a glug of oil into a bowl along with a teaspoon of paprika and a little black pepper. 
Stir, then tip in the potatoes and stir gently to coat them.
Remove the casserole for the oven - have another taste.  When you're happy, put the potatoes on top.
Pop it back into the oven for about 30 to 40 minutes, until the potatoes are nicely browned and cooked through.
Sprinkle over the chopped parley and serve immediately with a nice glass of wine.

7 comments

  1. Looks fabulous Jan! I do the same thing as you, although I don't have the benefits of working in M&S(??)!! I often go in just to see what's new and I think to myself, I could make that and probably better! Your hash looks fantastically delish!! Congrats on all of your years working there. You DO deserve a medal! xxoo

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  2. I love these homey dishes Jan, and of course am a little obsessive about potatoes.

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  3. Ooh that looks lush Jan! Perfect meal for my better half too!

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  4. Looks amazing! I do love hash, and will need to make this! Thanks, Jan!

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  5. I can't tell you how much I want to eat the whole plate of this! Look so delish and hearty - I am book marking this one :)

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  6. Love it, looks good, sounds great, a nice stick to the ribs meal.

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  7. I never really new what a Hash was but this looks so good. I would probably use left over bef from a joint as I'm not mad about braising beef.

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Thanks for taking the time to comment - much appreciated.
Cheers
Jan

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