2 tablespoons oil
750 g (1 1/2 lb) stewing steak, cubed
3/8 cup (40 g) plain flour, sieved
1 1/4 cup (300 ml) 1/2 brown stock
1 1/4 cup (300 ml) 1/2 brown ale (dark ale)
1 carrot, diced
1 small turnip, diced (optional)
1 onion, chopped
salt and pepper
8 oz (225 g) mushrooms, sliced
8 oz (225 g) egg noodles
750 g (1 1/2 lb) stewing steak, cubed
3/8 cup (40 g) plain flour, sieved
1 1/4 cup (300 ml) 1/2 brown stock
1 1/4 cup (300 ml) 1/2 brown ale (dark ale)
1 carrot, diced
1 small turnip, diced (optional)
1 onion, chopped
salt and pepper
8 oz (225 g) mushrooms, sliced
8 oz (225 g) egg noodles
method
1. Heat the oil in a saucepan and brown the steak cubes, in batches.
2. Return all the meat to the pan and sprinkle over the flour.
3. Cook, stirring well, for 3 minutes, then gradually stir in the stock and ale.
4. Bring to the boil and add the carrot, turnip, if used, onion, salt and pepper. Simmer gently for 1 hour.
5. Add the mushrooms and simmer for a further 30 minutes or until the meat is tender.
6. Just before the meat is ready, cook the noodles in boiling salted water until tender.
7. Drain and pile in a warmed serving dish. Spoon over the meat mixture and serve.
2. Return all the meat to the pan and sprinkle over the flour.
3. Cook, stirring well, for 3 minutes, then gradually stir in the stock and ale.
4. Bring to the boil and add the carrot, turnip, if used, onion, salt and pepper. Simmer gently for 1 hour.
5. Add the mushrooms and simmer for a further 30 minutes or until the meat is tender.
6. Just before the meat is ready, cook the noodles in boiling salted water until tender.
7. Drain and pile in a warmed serving dish. Spoon over the meat mixture and serve.
serving amount
serves 4
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