Meats Recipes -   Beef Pepperpot Recipe

  
 

Meats Recipes -  Beef Pepperpot Recipe

Ingredients

Serve 4-6

  • 2 tablespoons plain flour

  • 1 teaspoon paprika

  • 750 g/1 1/2 lb braising steak, cut into

  • 2.5 cm/1 inch cubes

  • 2 tablespoons vegetable oil

  • 12 small onions or shallots

  • 125 g/4 oz button mushrooms, quartered

  • 1 garlic clove, crushed (optional)

  • 200 g/7 oz canned tomatoes

  • 450 ml/3/4 pint Beef Stock

  • 1 red pepper, cored, deseeded and cut into 1 cm/1/2 inch strips

  • 1 green pepper, cored, deseeded and cut into 1 cm/1/2 inch strips

  • salt and pepper

  • boiled rice, to serve

Method:

  1. Spread the flour out on a plate, season with the paprika, salt and pepper and use to coat the beef cubes, reserving any excess seasoned flour.

  2. Heat the oil in a flameproof casserole. Add the onions or shallots, mushrooms and garlic, if using, and fry over a moderate heat, stirring frequently, for 5 minutes.

  3. Remove the vegetables from the casserole with a slotted spoon and set aside on a plate. Add the beef to the casserole and fry over a moderately high heat to seal and brown on all sides.

  4. Return the onion, garlic and mushrooms to the casserole, stir in the reserved flour and cook for 1 minute.

  5. Stir in the tomatoes, together with their can juice, breaking them up with a wooden spoon. Stir in the stock and bring to the boil.

  6. Cover the casserole and cook in a preheated oven, 160°C (325°F), Gas Mark 3, for 1/2 hours.

  7. Stir in the red and green pepper strips, cover again and cook for a further 30 minutes. Serve hot with plain boiled rice.