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Skirt Steak Mini Roast
Ingredients
  • subheading: For the potato and beetroot gratin:
  • 500g waxy potatoes, peeled
  • 250g beetroot, peeled
  • 400ml chicken stock, made from a stock cube
  • Salt and pepper
  • subheading: For the Yorkshire puddings:
  • 80g plain flour
  • 1 large egg
  • 50ml milk, with 2tbsp of water added
  • 1 tbsp oil for cooking
  • Salt and pepper
  • subheading: For the carrots:
  • 500g carrots, peeled and cut into batons
  • 25g butter
  • Small handful parsley, finely chopped
  • subheading: For the steak:
  • 500g beef skirt, cut into two pieces
  • Dash of oil for cooking
  • Salt
  • subheading: For the gravy:
  • 1 tbsp plain flour
  • 500ml beef stock, made from a stock cube
  • 1 tsp Dijon mustard
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