Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 4 potatoes, peeled and thinly sliced (e.g. Rooster potatoes) (approximately 600 g)
  • 1 onion
  • 2 cloves garlic
  • 20 g butter (remove from microwavable recipe)
  • 350 ml beef stock (fresh stock works best but a stock cube is fine)
  • 1 tsp thyme leaves
  • 200 g stewing steak
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Cooking time: 40 MIN
  1. Slice the potatoes. The easiest way to slice your potatoes thinly is with a mandolin. Alternatively take your time and use a sharp knife making sure your potatoes are of a similar size.
  2. Chop the onion into rings and finely chop the garlic.
  3. Take a medium/large frying pan and melt the butter and once sizzling add the onions and garlic, cook until soft. Remove from the pan.
  4. To the pan add a layer of potatoes, followed by the beef, the onions and the thyme. Repeat twice building up the layers finishing with a layer of potato.
  5. Pour in the beef stock and put on a lid on and simmer for about 15 minutes.
  6. In the meantime, preheat the oven to 180°c and turn on the grill.
  7. Place the pan under the grill to crisp the top of the dish then serve.

Tip - replace the beef stock with chicken stock and the beef with left over chicken and cook in the same way.

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