1 1/2 lb (675g) stewing steak
2 tbsp (1 oz) 25 g dripping (fat from roasted meat)
8 oz (225g) onions, sliced
2 level tbsp paprika pepper
1/4 cup (1 oz) 30 g plain flour (All purpose)
14 oz (397g) can of peeled tomatoes
1 1/4 cup (1/2 pint) 300 ml water
1 beef bouillon cube (stock cube)
salt and pepper
1 large green pepper, seeded and cut into strips
2 tbsp (1 oz) 25 g dripping (fat from roasted meat)
8 oz (225g) onions, sliced
2 level tbsp paprika pepper
1/4 cup (1 oz) 30 g plain flour (All purpose)
14 oz (397g) can of peeled tomatoes
1 1/4 cup (1/2 pint) 300 ml water
1 beef bouillon cube (stock cube)
salt and pepper
1 large green pepper, seeded and cut into strips
method
1. Cut the meat into neat 1 in. (2.5cm) cubes. Melt the dripping in a saucepan and fry the meat for 3-4 minutes to quickly seal and brown. Lift it out with a slotted spoon and keep on one side.
2. Add the onions to the pan and fry for 5 minutes to lightly brown. Stir in the paprika pepper and flour and cook for 1 minute.
3. Add the tomatoes, water, crumbled bouillon cube, salt and pepper and bring to the boil, stirring until thickened.
4. Return the meat to the pan, partially cover with a lid and simmer very gently for 1 1/2 hours.
5. Add the green pepper and continue cooking for a further hour or until the meat is tender.
6. Taste and check seasoning. Turn into a warm serving dish.
Accompaniments; This is tasty served piping hot with buttered noodles.
2. Add the onions to the pan and fry for 5 minutes to lightly brown. Stir in the paprika pepper and flour and cook for 1 minute.
3. Add the tomatoes, water, crumbled bouillon cube, salt and pepper and bring to the boil, stirring until thickened.
4. Return the meat to the pan, partially cover with a lid and simmer very gently for 1 1/2 hours.
5. Add the green pepper and continue cooking for a further hour or until the meat is tender.
6. Taste and check seasoning. Turn into a warm serving dish.
Accompaniments; This is tasty served piping hot with buttered noodles.
serving amount
serves 4 - 6
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