There is one reason why I did this recipe in two posts. It is to show you how it all comes together. Steak For Sugared Steak And Carrots Recipe This recipe is the on that gets mixed with the steak at the end and gets put on mashed potatoes. My Grandfather’s Mashed Potatoes I used two carrots that was kind of fat for this recipe. I peeled and washed them then cut them up and put it in a small pot. I added 1 pat of butter and 4 to 6 handfuls of turbinado sugar. The carrots should be cut thinly. My grandfather used to use a mandolin for this. I decided to use a knife for this one and cut them as thin as I can.
One thing I noticed is turbinado sugar will not thicken and become a syrup. My grandfather hopefully he would understand is that the white sugar makes me sick as a dog. He used to put white sugar in this part of the dish and this is where I draw the line when it comes to my health. I stopped eating this white sugar and pleased with this result.
I got so horribly conggested I was using my nebulizer a lot to take a breathing treatment. For me that is shear torture and it isn’t living at all.
I came up with an idea that I took 3 to 4 pinches of cornstarch and 1/4 cup of water and made a slurry and added it in there with the cooked carrots with the turbinado sugar. I cooked it on low until it became a thick gravy and put the steak in there that I cooked and coated it with the gravy and turned off the stove.
At this point I can’t do anything else but to eat with some yummy homemade mashed potatoes. Please enjoy my grandfather’s recipe.
I am going to make an addendum here since the turbinado sugar does not make a syrup. Ok I am going to add more suggestions and I am going to try them myself and yet they are free from refined white sugar and are in syrup form. Chef fregs told me when I talked to him in Instagram that I mentioned this post that is my grandfather’s recipe and explained the turbinado sugar did not do what I wanted to do and I was disappointed and I had to thicken it up with a cornstarch slurry.
He is a gem and a help. I am going to add 1 of the 3 types of things that will make syrup at my disposal. I have agave nectar and honey which he suggested and I also have organic maple syrup that I bought from wholefoods market. I am going to add 1/4 of a cup of either agave nectar/ honey/ or organic maple syrup to make the caramel carrots for this dish. I am just making this minor change in the recipe and nothing so drastic. The turbinado sugar will stay if you want to use this for the gravy with the cornstarch slurry.
benazir's blog 