1 1/2 lb (700 g) stewing steak, cut into 1 cm (1/2 in) cubes
3 tbsp (45 ml) seasoned flour
2 medium sized onions, skinned and chopped
1 green pepper, seeded and chopped
2 tbsp (30 ml) fat or oil
2 level tsp (10 ml) paprika
45 ml (3 level tbsps) tomato paste
Little grated nutmeg
salt and pepper
1/3 cup (50 g) plain flour (All purpose)
1 1/4 cup (1/2 pint) 300 ml stock
2 large tomatoes, skinned and quartered
Bouquet garni
2/3 cup (150 ml) 1/4 beer
3 tbsp (45 ml) seasoned flour
2 medium sized onions, skinned and chopped
1 green pepper, seeded and chopped
2 tbsp (30 ml) fat or oil
2 level tsp (10 ml) paprika
45 ml (3 level tbsps) tomato paste
Little grated nutmeg
salt and pepper
1/3 cup (50 g) plain flour (All purpose)
1 1/4 cup (1/2 pint) 300 ml stock
2 large tomatoes, skinned and quartered
Bouquet garni
2/3 cup (150 ml) 1/4 beer
method
1. Coat the meat with seasoned flour.
2. Fry the onions and pepper lightly in the fat or oil for about 34 minutes.
3. Add the meat and fry lightly on all sides until golden brown about 5 minutes. Add the paprika and fry tor about a minute longer.
4. Stir in the tomato paste, nutmeg, seasoning and flour and cook for a further 2-3 minutes.
5. Add the stock, tomatoes and bouquet garni, put into a casserole and cook in the oven at 170°C (325°f) mark 3 for 1 1/2 - 2 hours.
6. Add the beer, cook for a few minutes longer and remove the bouquet garni.
Serve with a green salad
2. Fry the onions and pepper lightly in the fat or oil for about 34 minutes.
3. Add the meat and fry lightly on all sides until golden brown about 5 minutes. Add the paprika and fry tor about a minute longer.
4. Stir in the tomato paste, nutmeg, seasoning and flour and cook for a further 2-3 minutes.
5. Add the stock, tomatoes and bouquet garni, put into a casserole and cook in the oven at 170°C (325°f) mark 3 for 1 1/2 - 2 hours.
6. Add the beer, cook for a few minutes longer and remove the bouquet garni.
Serve with a green salad
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