Jul 23 2008
Meat and Mash, in a flash
Yikes, we cooked this so long ago that my dad was able to say to me- this is good, you should try it, but we had!
- Flash-Fried Steak with White Bean Mash
I had been looking forward to this dish a great deal; it seemed super easy to mash up a can of beans with some garlic oil and serve with hot meat. However we didn’t feel this quite lived up to expectations. I suspect I over cooked everything: whilst I cooked the meat to the prescribed 90s a side it was well done, not really our way, and similarly the beans came out a bit dry which Dougal found hard to stomach.
However my mum and dad greatly enjoyed this but fessed up to having used a bit more oil in the beans- a visual glug rather than a careful measure. So perhaps that’s the ticket. I still reckon this meal has potential, so I expect we’ll revisit it. It was so easy, how could we not?
So the reason they were well done is cos the steaks are too thin :P. We now return you to your regularly scheduled peanut gallery mutterings.
Well, they were beef escalopes of the suggested weight- but next time I’d use my judgement. Or bigger steaks.
I used 40ml of olive oil to one tin of beans last night and it was fine. I think the secret is to warm it, but not “cook” it. So many of these recipes seem to be designed to be NO trouble and if you are doing a few things at the same time, well some things get left for a bit, and possibly the beans cooked longer than necessary. Who knows?
My feeling was that the beans were rather bland; and combine that with the rough dry texture meant I was really struggling to get through them. I would definitely have added more things to it — maybe even just a bit of butter would have made it more palatable. Some garlic or spring onion might have spruced it up further. Of course, maybe I was just pining for mashed potato and don’t want to admit it to myself!
A day late and a dollar short on this, but anyway…
I agree, I found the beans to be very bland and an upleasant texture. I think maybe if they’re thinned with a bit of stock and pureed (rather than mashed), they might turn out better.