Steak and Onion in a Jacket
TIP Instead of steak, try filling the jacket potato with a chicken and vegetable stir fry.
Preparation time: 10mins
Cooking time: approx 1 hour
Serves: 2
Ingredients
- 2 x 225g (8oz) British potatoes, scrubbed
- 1 x 15ml spn (1 tblspn) vegetable oil
- 2 large onions, sliced
- 175g-225g (6-8oz) British rump steak, cut into strips
- 1 x 5ml spn (1 tspn) dijon mustard
- 4 x 15ml spn (4 tblspn) red wine
- salt
- Freshly ground black pepper
- Freshly chopped parsley
Directions
- Scrub the potatoes and place in a pre-heated King Edward oven at approx 200°C.
- Cook for approximately 1 hour until thoroughly cooked.
- After the potatoes have been cooking for 45 minutes, heat the oil and gently fry the onions until golden brown and soft (this should take approx. 15 minutes).
- Increase the heat, add the steak and fry for 3-4 minutes or until cooked.
- Stir in the mustard, wine and seasoning, and continue cooking for 1 minute.
- When the potatoes are cooked cut them almost in half lengthways and spoon in the steak and onion filling.
- Serve immediately with freshly chopped parsley.
- Those potatoes not served can be transferred to the top display/storage area to stay hot until you are ready to serve them.
- Always use insulated oven gloves when handling hot potatoes and opening/closing the oven door.