• Facebook
  • Instagram
  • Pinterest
  • Twitter

All That I'm Eating

Recipe ideas for budget meals, everyday cooking and a little indulgence. Travel inspiration and restaurant reviews too.

  • Home
  • Recipes
  • Wild Food
  • Events & Reviews
  • Travel
  • About Me
  • Contact Me

Paprika Topside of Beef with Roasted Garlic Mash and Peas and Onions

August 6, 2013 By All That I'm Eating 20 Comments

I wrote on my blog a little while back that humble doesn’t have to be hum drum and it got me thinking. Can I make what might be considered a luxury into a cheap, and hopefully humble, meal. Steak, for me at least, is considered an expensive luxury; it’s not something I buy on a regular basis. It is however something I enjoy and it was about time I tried a cheaper cut to see if it could cut the mustard.
fried topside of beef with roasted garlic mashed potatoes peas and onions allthatimeating (3 of 4)

Enter my knowledgeable butcher. I had heard that hanger (or onglet) steak was a cheap alternative that is normally used for slow cooking. Unfortunately there was no hanger available as it was all frozen, but not to worry, as I was assured that a few slices of topside would be a good substitute. My butcher took off a few thick steaks from the topside and butterflied them for me, I couldn’t wait to give it a try. The topside came in at £12.95 per kg whereas sirloin would have been £24.50 per kg.

fried topside of beef with roasted garlic mashed potatoes peas and onions allthatimeating (1 of 4)

Ingredients

You will need (for 2):
For the steak:
  • 350-400g butterflied topside
  • 1 tbsp paprika
  • 1 tsp dried thyme
  • Salt and pepper
  • 2 tbsp extra virgin olive oil
 
For the mash:
  • 1 head of garlic
  • Olive Oil
  • Salt and pepper
  • 6 medium potatoes
  • Extra virgin olive oil
  • Milk
 
For the peas:
  • 150g frozen peas
  • 1 small red onion
  • 1 clove garlic
  • Big knob of butter
  • Salt and pepper
fried topside of beef with roasted garlic mashed potatoes peas and onions allthatimeating (2 of 4)

Method

Start by slicing the top side into strips and putting into a bowl with the paprika, thyme, a little salt and pepper and olive oil. Give it all a mix and leave to one side to marinate.
Preheat an oven to 180C. Slice the top of the garlic head off about 1cm down from the top to expose the cloves inside. Remove as much papery skin as possible but leave enough to hold it together. Put the head onto some foil and drizzle over some olive oil and salt and pepper. Wrap the garlic up and place in the oven for 30 minutes to roast. Remove when done and leave to cool.
While the garlic is roasting make the mashed potato by peeling and dicing the potatoes and bringing them to the boil in salted water. Boil until they are soft when tested with a knife then drain and put to one side.
For the peas, slice the onion thinly then add some butter to a pan with the onion over a medium heat. Leave to soften for a few minutes and then add the garlic. Keep this on a medium heat stirring occasionally to prevent the garlic burning.
Get a frying pan on a high heat with a little olive oil. While this heats up remove the roasted garlic from the skin and add to the potatoes with a splash of milk and a big glug of extra virgin olive oil. Mash to the consistency you like adding salt, pepper or olive oil to your taste. 
Put the peas into some salted boiling water and cook for a few minutes, drain and then add to the onions. Remove from the heat and add a little extra butter so that it melts in the pan.
Put the steak into the hot pan for two minutes (or longer if your steak is thicker) until lovely and brown then remove and leave to rest.
Serve up the steak with all its juices, the garlicky mash and the peas and onions.
fried topside of beef with roasted garlic mashed potatoes peas and onions allthatimeating (4 of 4)
I can’t be exact but by my reckoning this meal cost less than £7 for the both of us. Not something that we would eat every week night but something special and inexpensive to cheer up a dreary Tuesday evening. The steak was really good, well worth a try; some bits were more tender than others but overall I think the few chewy bits are well worth the cost saving. The mash was velvety and subtly garlicky and the sweet peas smothered in butter were lovely. I think the cost of the meal makes it a little humble but the end result is far from hum drum.

Other posts you might like

  • beef braised in beer and onions
    Beef Braised in Beer with Onions and Carrots
  • Beef Stew with Horseradish Dumplings
    Beef Stew with Horseradish Dumplings
  • beef and chard ramen close up
    Beef and Chard Ramen

Filed Under: August, Beef, Dinner, Garlic, Herbs, Meat & Fish, Onion, Pea, Potatoes, Recipes By Month, Seasons, Summer, Thyme, Vegetables Tagged With: beef, dinner, potatoes, recipe

« Damson Gin with Lemon and Lime
Sticky Toffee and Date Cake from Baked In »

Comments

  1. AvatarAmy @ Elephant Eats says

    August 6, 2013 at 17:01

    This looks delicious! My husband doesn’t eat beef so I haven’t had it for a while…and now you’ve totally got me craving it 🙂

    Reply
  2. AvatarMark Willis says

    August 6, 2013 at 18:43

    I think the key to eating good meat is to develop a trusting relationship with your local “real” butcher! The meat from ours is just in a different league from supermarket stuff.

    Reply
  3. AvatarBelinda says

    August 6, 2013 at 22:31

    Going on the menu this week!

    Reply
  4. AvatarNavaneetham Krishnan says

    August 7, 2013 at 01:40

    No beef for us yet its a beautiful dish with great flavors.

    Reply
  5. AvatarJacqueline @Howtobeagourmand says

    August 7, 2013 at 13:07

    The difference in price is amazing – sounds like quite a feast for a Tuesday evening!

    Reply
  6. Avatarlena says

    August 7, 2013 at 15:23

    you must really thank the butcher for that..so did he get to eat this as well?…just kidding…the beef sounds great with the garlicky mashed potatoes!

    Reply
  7. AvatarKitchen Riffs says

    August 7, 2013 at 16:38

    Meat has gotten ridiculously expensive, hasn’t it? We don’t eat it a lot, but certainly have it once or twice a week, so we’re always looking for new ideas. This looks wonderful! I thoroughly enjoy paprika, so this really speaks to me. Thanks so much.

    Reply
  8. AvatarAshley @ Wishes and Dishes says

    August 7, 2013 at 16:56

    I LOVE beef dishes. They are my favorite. This sounds so flavorful!

    Reply
  9. AvatarRebecca Subbiah says

    August 7, 2013 at 20:17

    looks great and cool to have a helpful butcher

    Reply
  10. AvatarKit @ i-lostinausten says

    August 8, 2013 at 09:25

    This is my kind of dish & it looks yummy too! 😉

    Reply
  11. AvatarZoe Anne London says

    August 8, 2013 at 10:36

    This would make a delicious Sunday lunch treat!

    Reply
  12. AvatarJoanne says

    August 8, 2013 at 12:07

    This sounds like a big plate of comfort food!!

    Reply
  13. Avatargrace says

    August 8, 2013 at 13:27

    nice shopping! i happen to love paprika but rarely seem to find places to use it. this is really appetizing, caroline!

    Reply
  14. AvatarRosita Vargas says

    August 9, 2013 at 16:25

    Excelente menú contundente me gusta,hugs,hugs.

    Reply
  15. AvatarNatalie G says

    August 9, 2013 at 18:16

    mmmmm this post made me hungry !

    Reply
  16. AvatarJennifer Kendall says

    August 10, 2013 at 03:38

    this is such a delicious and satisfying dinner – and not too expensive! love it!

    Reply
  17. AvatarTreatntrick Treat and Trick says

    August 10, 2013 at 18:24

    Such a perfect combo! Looks so yum…

    Reply
  18. AvatarAmbreen (Simply Sweet 'n Savory) says

    August 11, 2013 at 13:45

    Lovely beef steak, looks delicious & flavorful. Perfect combination with mash and peas!

    Reply
  19. AvatarJanice Pattie says

    August 11, 2013 at 18:47

    ooh I love the look of that beef, delicious.

    Reply
  20. Avatarphilip lowe says

    August 15, 2013 at 20:35

    From a traditional butcher’s point of view it all sounds great but I wouldn’t ‘normally’ recommend steaking topside as the fibres can be tough if not cooked long enough. For an alternative try flank skirt from the hind quarter.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




 

Any information added when you comment will be handled according to this Privacy Policy.

Hello I’m Caroline

All That I'm EatingWelcome to my site All That I’m Eating. You will find inventive recipes using seasonal and foraged ingredients as well as everyday easy meals and a few indulgent recipes too.

I believe humble food doesn’t have to be hum drum so whether you’ve oodles of onions, superfluous sausages or apples aplenty I hope you enjoy having a look around.

Find Out More…

Never Miss A Thing

Subscribe here!

Get all my posts straight to your inbox.

Instagram

Instagram did not return a 200.

Contact Me

Your name
Your email
Enter your message
Enter below security code

Quick Links

  • About Me
  • Contact Me
  • Caroline Taylor Communications
Foodies100 Index of UK Food Blogs
Foodies100

All That Im Eating

Recent Tweets

  • A rather fine sandwich and an ideal lunch on a drizzly day. allthatimeating.co.uk/blog/201… #recipeideas

    About 7 hours ago

  • Who wouldn't like a stripy cupcake? Love the colour of these and beetroot is such a good baking ingredient.… twitter.com/i/web/status/13500…

    January 15, 2021 09:30

  • Spurred on by the shower of compliments I received re last week’s postbox, here is my, I think you’ll agree, very r… twitter.com/i/web/status/13500…

    January 15, 2021 08:56

  • Sausage AND bacon toad in the hole. Might as well put some stuffing in there too and make it a roast. allthatimeating.co.uk/blog/201… #comfortfood

    January 14, 2021 14:25

© 2018 Caroline Taylor - All That I'm Eating
·
Privacy and Copyright
·
web design::mogul

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish.Accept Read More
Privacy & Cookies Policy
Necessary
Always Enabled