Creamy Garlic Steak & Potato Bake

Tender beef, golden potatoes and mushrooms baked in a rich, creamy garlic Parmesan sauce. A hearty and comforting dinner the whole family will love.

Ingredients

• 700 g baby potatoes, halved
• 500 g beef steak, cut into bite-sized pieces
• 250 g mushrooms, sliced
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 300 ml heavy cream
• 100 ml beef broth
• 80 g grated Parmesan
• 100 g grated mozzarella
• 1 tsp dried Italian herbs
• 1 tsp paprika
• Salt and black pepper
• Fresh parsley

Instructions

1. Preheat the oven to 200°C / 400°F.
2. Boil the potatoes for about 8–10 minutes until slightly tender, then drain.
3. Heat 1 tablespoon of olive oil in a large pan. Season the beef with salt, pepper and paprika and sear quickly over high heat until browned. Remove from the pan.
4. Add the remaining olive oil and mushrooms to the same pan. Cook until golden, then add the garlic and cook for another minute.
5. Pour in the heavy cream and beef broth. Stir in the Parmesan and Italian herbs. Simmer gently until the sauce starts to thicken.
6. Add the potatoes, beef and mushrooms to a large baking dish and pour the creamy sauce over everything.
7. Sprinkle with mozzarella and bake for 20–25 minutes until bubbling and golden on top.
8. Finish with a little fresh parsley and black pepper before serving.