Hutspot next level with entrecôte

How Maurice does it

1. 1

   Cut the entrecôte into small pieces.

2. 2

   Peel the potatoes, boil them until tender and mash them with an egg and a splash of Liquid Gold.

3. 3

   Cut the large white onion into coarse pieces and the two large carrots into small pieces.

4. 4

   Heat a splash of Liquid Gold in a pan and add two tablespoons of soy sauce, two tablespoons of oyster sauce and two tablespoons of mirin. Stir through.

5. 5

   Add the onion, the carrots and the crushed garlic and stir-fry for 4 minutes.

6. 6

   Add a glass of water (200 ml), lower the heat and let simmer for about 15 minutes.

7. 7

   Spread the meat over the top and let the underside brown.

8. 8

   Stir everything together and leave on the heat for just under two minutes, stirring constantly.

9. 9

   Serve the meat and carrot mixture on the mashed potato.