Steak, Potatoes and Gravy

Steak, Potatoes and Gravy


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There is nothing better that a steak dinner with a great gravy; and potatoes of course. This gravy uses chicken stock, red wine, garlic and onion.


Serves: 1 

  • 1 sirloin steak
  • 1 1/2 teaspoons sugar
  • 1 potato, peeled and cut into pieces
  • 1 teaspoon diced fresh parsley
  • 30g melted butter
  • salt and pepper, to taste
  • 1 tablespoon oil
  • 15g butter
  • 1 tablespoon diced garlic
  • 1 medium onion, sliced
  • 3 1/2 tablespoons concentrated chicken stock
  • 4 tablespoons red wine
  • 3 tablespoons cornflour, mixed with 75ml water

Preparation:15min  ›  Cook:40min  ›  Ready in:55min 

  1. Allow the steak to sit at room temperature for 30 minutes to 1 hour. Pat dry with paper towel. Pound the steak once and season with sugar, let sit for 20 minutes.
  2. Preheat the oven to 200 degrees C.
  3. Place the potatoes in a baking dish, drizzle the melted butter and sprinkle with parsley. Bake in the middle of the oven until evenly browned and soft inside; about 30 minutes.
  4. Before you cook the steak, wipe off the sugar with a paper towel. Season with salt and pepper.
  5. Heat a frying pan with oil over high heat. Pan fry the steak until one side is brown; about 2-3 minutes. Turn the steak over and cook until the other side is evenly brown; 2-3 minutes. The cooking time depends on how well done you like your steak. Adjust the timing accordingly.
  6. Set the steak onto a warm plate and allow to rest for 5 minutes.
  7. Wipe the frying pan clean with a paper towel. Heat the pan over high heat. Add the butter and garlic then fry until aromatic and browned, 2-3 minutes.
  8. Stir fry the onions until soft, 2-3 minutes. Add the chicken stock, red wine and cornflour slurry. Allow to thicken then serve with the potatoes and steak.

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