In this updated version of meat and three veg, the creamy Dijon sauce livens up tender beef strips, while carrot lends a slight sweetness to the mash. Serve with a simple salad for some crunch and just a touch of acidity to balance out the richness of the dish.
1 unit(s)
Tomato
1 unit(s)
Garlic
250 grams
Beef Strips
110 grams
Creme Fraiche
(Contains Milk)
1 sachet(s)
Beef Stock
(May be present Cereals containing gluten)
½ sachet(s)
Mustard
(Contains Mustard)
40 grams
Salad Leaves
1 sachet(s)
Balsamic Vinegar
(Contains Sulphites)
600 grams
Potatoes
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Butter
to taste
Milk (Optional)
1 tbsp
Oil
Preheat your oven to 240°C/220°C fan/gas mark 9. Chop the potatoes lengthways into 1cm slices, then chop into 0.5cm chips (peeling optional).
Pop the chips onto a large (lined) baking tray. Drizzle with oil, season well with salt and pepper, then toss to coat. Spread out in a single layer. When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through. TIP: Use two baking trays if necessary.