avec légumes au balsamique et à la cassonade et purée à la ciboulette
Ingrédients : Pomme de terre Russet • Carottes • Steak de haut de surlonge • Mélange de champignons (champignons cremini, champignons blancs, pleurotes) • Choux de Bruxelles • Crème sure (substances laitières, substances laitières modifiées, amidon de maïs modifié, phosphate de sodium, citrate de sodium, carraghénane, gomme de caroube, gomme guar, enzyme microbienne, culture bactérienne, alginate de propylène glycol, gomme de xanthane) (lait) • Crème 35% (crème, lait, dextrose, gel de cellulose, carraghénane, mono et diglycérides, gomme de cellulose, polysorbate 80, citrate de sodium, phosphate disodique) (lait) • Moutarde à l’ancienne (eau, vinaigre blanc, graines de moutarde, vinaigre de vin blanc, sel, sucre, son de moutarde, acide citrique, curcuma, épices, extrait d'épices, arôme naturel, gomme xanthane) (moutarde) • Vinaigre balsamique (vinaigre de vin, moût de raisin cuit, jus de raisin concentré, colorant caramel, arôme naturel, sulfites) (sulfites) • Cassonade (sucre de canne, mélasse) • Ciboulette • Sel d'ail (sel, poudre d'ail, dioxyde de silicium).
Allergens
Utensils
Tags
Boeuf braisé
575 g
Pomme de terre Russet
3 unit(s)
Mélange de champignons
200 g
Carotte
2 unit(s)
Moutarde à l’ancienne
2 tbsp
Crème sure
86 mL
Vinaigre balsamique
2 tbsp
Chives
7 g
Sel d’ail
4 g
Choux de Bruxelles
170 g
Cassonade
1 tbsp
Crème
56 mL
Huile*
0.5 tbsp
Sel*
0.125 tsp
Poivre*
0.125 tsp
Butter*
3 tbsp
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Leaving beef in its plastic packaging, place in a large bowl or pot. Cover with hot tap water. Set aside.
- Remove any brown spots from potatoes. Peel, then cut potatoes into 1-inch pieces. To a large pot, add potatoes, 1 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings).
- Cover and bring to a boil over high. Once boiling, reduce heat to medium-high. Simmer uncovered for 10-12 min, until fork-tender.
- Meanwhile, remove pot roast from water. Snip open one corner of the packaging.
- Drain pot roast liquid into an 8 x 8 baking dish (same for 4 servings). Add vinegar. Stir to combine.
- Cut any large pieces of beef into 1/2-inch thick slices. Place in the liquid, overlapping slightly to fit if necessary. Wrap tightly with foil. Roast in the middle of the oven for 16-20 min until hot.**
- Peel, then cut carrots into 1/8-inch rounds.
- Remove and discard outer leaves, then trim and discard stem end of Brussels sprouts. Halve Brussels sprouts (if larger, quarter them).
- Heat a large non-stick pan over high. When hot, add 1/2 tbsp (1 tbsp) oil, carrots, Brussels sprouts and brown sugar. Season with salt and pepper.
- Cook for 3-4 min, stirring often until golden. (NOTE: Veggies will finish cooking in step 4)
- Drain and return potatoes to the same pot, off heat. Cover with a lid.
- To the pan with veggies, add half the mustard, half the garlic salt, 1 tbsp (2 tbsp) butter and 1/2 cup water (same for 4 servings).
- Reduce heat to medium. Cover and cook for 8-10 min, stirring often until veggies are tender and liquid has absorbed.
- Transfer to a plate. Cover to keep warm.
- Wipe out the pan.
- While veggies cook, thinly slice cremini mushrooms. Tear oyster mushrooms into 1/2-inch-thick pieces.
- Thinly slice chives.
- Reheat the same pan over medium-high.
- When hot, add 2 tbsp (4 tbsp) butter. Swirl the pan until butter melts.
- Add mushrooms. Season with salt and pepper. Cook 4-6 min, stirring often, until mushrooms soften.
- Add remaining mustard. Stir to coat.
- Mash sour cream, cream, half the chives and remaining garlic salt into potatoes. Season with pepper.
- Divide mash and veggies between plates.
- Top mash with pot roast.
- Top pot roast with mushrooms. Spoon jus over mushrooms and beef.
- Sprinkle remaining chives over top.
1310
kcal
Calories
70
g
Fat
34
g
Saturated Fat
102
g
Carbohydrate
26
g
Sugar
14
g
Dietary Fiber
69
g
Protein
245
mg
Cholesterol
2120
mg
Sodium
2.5
g
Trans Fat
3500
mg
Potassium
250
mg
Calcium
11
mg
Iron
