Ingredients
Potatoes preparation
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Milk 1.0 tsp
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Fresh Cream 1.0 tsp
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Black Pepper 1.0 tsp
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Potatoes, boiled 1.0 item
Making the dish
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Beef Tenderloin, diced 2.0 kg
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Sugar Snap Peas 0.5 cup
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Champignon 100.0 g
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Water 500.0 ml
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Cherry Tomatoes 6.0 item
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Carrots, small diced 1.0 chunk
Method
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Potatoes preparation
- Peel off potato skin and rinse with water. Boil the potato and let it cool.
- Mash the boiled potato in a prepared container.
- Mix the fresh cream into mashed potato. Add some milk to make it even more tender.
- Sprinkle Knorr Aromat and black pepper to taste.
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Making the dish
- Rinse the tenderloin with clean water. Dice up tenderloin and carrot. Fry until turn brown.
- Heat 500 ml of water in a pot and bring to boil.
- Add in 50g of Knorr Demi Glace.
- When the soup boils, add in diced carrot and beef. Simmer until tender.
- Stir in sugar snap peas, cherry tomatoes, champignons and continue simmering until the vegetables are cooked.
- Serve hot with rice and mashed potato.
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