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Meats Recipes -
Beef Pepperpot Recipe
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Meats Recipes
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Beef Pepperpot Recipe
Ingredients
Serve
4-6
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2 tablespoons plain flour
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1 teaspoon paprika
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750
g/1 1/2 lb braising steak, cut into
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2.5 cm/1 inch cubes
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2 tablespoons
vegetable oil
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12 small onions or shallots
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125 g/4
oz button mushrooms, quartered
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1 garlic clove, crushed (optional)
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200
g/7 oz canned tomatoes
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450
ml/3/4 pint Beef Stock
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1 red pepper, cored, deseeded and cut into 1 cm/1/2 inch strips
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1 green pepper, cored, deseeded and cut into
1 cm/1/2 inch strips
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salt and pepper
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boiled rice, to serve
Method:
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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.
-
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.
-
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.
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Return the onion, garlic and mushrooms to the
casserole, stir in the reserved flour and cook
for 1 minute.
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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.
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Cover the casserole and cook in a
preheated oven,
160°C
(325°F), Gas Mark 3, for 1/2 hours.
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Stir
in the red and green pepper strips, cover again
and cook for a further 30 minutes. Serve hot
with plain boiled rice.
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