1 1/2 lb (675g) stewing steak
2 tbsp (1 oz) 25 g beef dripping (fat from roasted meat)
1 lb (450g) onions, chopped
14 oz (397g) can of peeled tomatoes
1 level tsp curry powder
2 level tbsp tomato puree (paste)
1 tbsp vinegar
2 level tbsp apricot jam
1/4 pt (150ml) water
1 beef bouillon cube (stock cube) crumbled
1 level tsp salt
plenty of black pepper
1 bayleaf
2 tbsp (1 oz) 25 g beef dripping (fat from roasted meat)
1 lb (450g) onions, chopped
14 oz (397g) can of peeled tomatoes
1 level tsp curry powder
2 level tbsp tomato puree (paste)
1 tbsp vinegar
2 level tbsp apricot jam
1/4 pt (150ml) water
1 beef bouillon cube (stock cube) crumbled
1 level tsp salt
plenty of black pepper
1 bayleaf
method
1. Preheat the oven to 325°F (160°C) gas mark 3.
2. Cut the beef into neat 1 in. (2.5cm) cubes. Melt the dripping in a large frying pan, add the beef and fry for 3-4 minutes to brown on all sides.
3. Stir in the onions and fry for about 1 minute, turning them in the fat. Add all the remaining ingredients and bring to the boil, stirring until well blended.
4. Turn into a 2 1/2 pt (1.4 l) heatproof casserole, cover with a lid or foil and cook in the oven for 2-3 hours or until the meat is tender.
5. Taste and check seasoning. Remove the bayleaf.
2. Cut the beef into neat 1 in. (2.5cm) cubes. Melt the dripping in a large frying pan, add the beef and fry for 3-4 minutes to brown on all sides.
3. Stir in the onions and fry for about 1 minute, turning them in the fat. Add all the remaining ingredients and bring to the boil, stirring until well blended.
4. Turn into a 2 1/2 pt (1.4 l) heatproof casserole, cover with a lid or foil and cook in the oven for 2-3 hours or until the meat is tender.
5. Taste and check seasoning. Remove the bayleaf.
serving amount
serves 4 - 6
rate this recipe
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