Steak Bourguignon on Celeriac/Potato Mash

By August 20, 2018June 20th, 2020Beef
Beef Bourguignon with Celeriac Potato Mash by cooking meals for one

This saucy topping is deliciously French and a match made in heaven 


  • 50g button mushrooms halved
  • 1 small brown onion, roughly chopped
  • 1 small clove garlic, crushed
  • 2 tablespoons dry red wine
  • ¼ cup beef stock
  • 1 teaspoon tomato paste
  • ½ teaspoon cornflour
  • ½ teaspoon water
  • 1 scotch fillet of beef
  • 1 cup of mashed celeriac/potato


  • Heat a non-stick frying pan over medium-high heat and cook the steak 3-5 minutes on each side or until cook to your liking. Time depends on the thickness of the steak. Remove and set aside to rest. Then cut into thick slices
  • Mix the cornflour and water together to a paste consistency
  • Cook mushrooms, onions and garlic in the same pan as the steak until they soften slightly
  • Add stock and wine along with the tomato and cornflour paste. Stir to deglaze the pan and simmer until sauce thickens
  • Place steak on top of the mashed celeriac/potato 
  • Pour the sauce over the steak and serve with green beans or vegetables of choice

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