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Beef Sausage Stroganoff with Parsnip Mash

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Manage episode 446924760 series 1301539
Contenuto fornito da BBC and BBC Radio Ulster. Tutti i contenuti dei podcast, inclusi episodi, grafica e descrizioni dei podcast, vengono caricati e forniti direttamente da BBC and BBC Radio Ulster o dal partner della piattaforma podcast. Se ritieni che qualcuno stia utilizzando la tua opera protetta da copyright senza la tua autorizzazione, puoi seguire la procedura descritta qui https://it.player.fm/legal.

Beef sausage stroganoff with parsnip mash

500g beef sausages 1 tablespoon oil 2 onions, finely sliced 1 clove garlic, minced 25g butter 250g sliced mushrooms 1 tablespoon tomato puree 2 tablespoons Worcestershire sauce 1 tablespoon balsamic vinegar 150ml beef stock 75ml double cream 2 teaspoons Dijon mustard

Heat the oil in a large pan and add the sausages. Cook to seal on both sides and then add the onions and garlic. Cook until golden. Add the mushrooms and dot the butter around the pan. Cook until the mushrooms are golden and mix in the tomato puree. Add the Worcestershire sauce, vinegar and stock and cook until the stock has reduced by half. Add the cream and mustard and cook to spoon coating consistency. Check seasoning.

Parsnip mash 1kg peeled potatoes 200g parsnips, peeled and chopped 200ml whole milk Salt to taste 25g butter

Boil the potatoes. Place the parsnips in a pan and cover with the milk. Season with salt and place parchment on top. Cook gently until parsnips are soft. Blend to a smooth puree. Drain the potatoes well and mash with the butter. Mix in the parsnip puree and check seasoning.

  continue reading

362 episodi

Artwork
iconCondividi
 
Manage episode 446924760 series 1301539
Contenuto fornito da BBC and BBC Radio Ulster. Tutti i contenuti dei podcast, inclusi episodi, grafica e descrizioni dei podcast, vengono caricati e forniti direttamente da BBC and BBC Radio Ulster o dal partner della piattaforma podcast. Se ritieni che qualcuno stia utilizzando la tua opera protetta da copyright senza la tua autorizzazione, puoi seguire la procedura descritta qui https://it.player.fm/legal.

Beef sausage stroganoff with parsnip mash

500g beef sausages 1 tablespoon oil 2 onions, finely sliced 1 clove garlic, minced 25g butter 250g sliced mushrooms 1 tablespoon tomato puree 2 tablespoons Worcestershire sauce 1 tablespoon balsamic vinegar 150ml beef stock 75ml double cream 2 teaspoons Dijon mustard

Heat the oil in a large pan and add the sausages. Cook to seal on both sides and then add the onions and garlic. Cook until golden. Add the mushrooms and dot the butter around the pan. Cook until the mushrooms are golden and mix in the tomato puree. Add the Worcestershire sauce, vinegar and stock and cook until the stock has reduced by half. Add the cream and mustard and cook to spoon coating consistency. Check seasoning.

Parsnip mash 1kg peeled potatoes 200g parsnips, peeled and chopped 200ml whole milk Salt to taste 25g butter

Boil the potatoes. Place the parsnips in a pan and cover with the milk. Season with salt and place parchment on top. Cook gently until parsnips are soft. Blend to a smooth puree. Drain the potatoes well and mash with the butter. Mix in the parsnip puree and check seasoning.

  continue reading

362 episodi

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