Stuff in a pan is a recipe awaiting a proper title and maybe a change or two along the way. It is a spicy, creamy beef sensation!
You don’t have to have the potatoes, or you could add in extra potatoes and have it as a meal in it’s own right without rice or pasta and maybe with some salad (I promise not to use that word too frequently in future).
Stuff in a Pan Portions:
Serves 4-6 (comfortably).
Tools Required (Utensils)
- A wok
- two saucepans (one for rice/pasta and one for potatoes)
Component Parts (ingredients)
- 400g round steak (sirloin if you really want to treat yourself but it’s not necessary)
- 2 cloves of garlic (we just want a hint of it here)
- A bag of new potatoes (the little baby ones)
- A large onion
- A few handfuls of mushrooms (think 12 or so)
- Herbs de Provence (that’s just a jar of mixed herbs really)
- Pepper (black pepper)
- Wholegrain Mustard (Two dollops)
- Honey (about two spoonfuls)
- Bell Peppers (I used two)
- A beef stock cube
- Butter (a chunk that would fit in the space joining your index finger and thumb makes)
- Cream (about 200mls but don’t be too fussy, you can reduce it down)
- Rice or Pasta. I used rice this time, but pasta would be better
Optional Extras (Can’t resist adding in extras? Try this….)
- Chili flakes – If you use these then do so sparingly. The mustard will provide heat anyway.
- Fill both saucepans with water. Place them on the hob at a medium to high heat (turn down when they boil).
- Chop your garlic (see how to chop garlic), your beef (small cubes) and your onions. Place them in a wok with a little olive oil on a medium heat. Add some pepper.
- While your meat seals (goes brown all over the outside) chop your bell peppers and your mushrooms. Once the meat is nearly brown add them to the wok.
- Add your potatoes to your boiling water (not to many if you are having it with rice or pasta. Lots if you are having it as a full meal without rice or pasta.)
- The mushrooms and peppers will release moisture and I add my herbs and crumble in a stock cube at this stage.
- You want it to be simmering at this stage, not boiling. You have to wait 15 mins for your potatoes to cook! In that time you need to keep the mix moist.
- Add in your butter and your generous dollops of wholegrain mustard next. Your stomach should be doing summersaults with the smell coming from the pan.
- Add in your honey to taste. Honey takes some of the edge off the mustard and the chili flakes if you add them. I suggest tasting before you do.
- I now put a lid on my wok and let it gently simmer. The longer the beef cooks the tenderer it will become. Make sure you stir it from time to time.
- Drain your potatoes when they are just about cooked. I chop them up even smaller, but you don’t have to. Add them to your wok and add your cream too.
- Add your rice or pasta to the pan and reduce the sauce in your wok as they cook (lid off for this bit). Try and time it so that you are left with a reasonably thick sauce when your rice or pasta is cooked.
- Serve! You’re done. Bon appetit!