2 tbsp oil
1/2 onion, chopped
1 carrot, sliced
100 - 150 g potato, cut in small chunks
150 - 200 g lean stewing beef, cubed
1 tbsp plain flour (All purpose)
1 tsp tomato puree (paste)
1 tbsp gravy granules, made up with 200 ml boiling water
a dash of Worcestershire sauce
230 g can of chopped tomatoes with herbs
50 g button mushrooms
salt and freshly ground black pepper
1/2 onion, chopped
1 carrot, sliced
100 - 150 g potato, cut in small chunks
150 - 200 g lean stewing beef, cubed
1 tbsp plain flour (All purpose)
1 tsp tomato puree (paste)
1 tbsp gravy granules, made up with 200 ml boiling water
a dash of Worcestershire sauce
230 g can of chopped tomatoes with herbs
50 g button mushrooms
salt and freshly ground black pepper
method
1. Pre-heat the oven to 160°C (325°F) gas mark 3.
2. Heat a 1 tbsp of oil in a small frying pan, and gently fry the onion, carrot and potato for 5 minutes. Transfer to a small casserole dish.
3. Roll the beef in the flour and fry in the remaining oil until brown all over. Stir in the tomato puree and transfer to the casserole dish.
4. Add the gravy, Worcestershire sauce and tomatoes. Cover and cook for 11/2 hours.
5. Stir in the mushrooms, season well and cook for 30 minutes.
2. Heat a 1 tbsp of oil in a small frying pan, and gently fry the onion, carrot and potato for 5 minutes. Transfer to a small casserole dish.
3. Roll the beef in the flour and fry in the remaining oil until brown all over. Stir in the tomato puree and transfer to the casserole dish.
4. Add the gravy, Worcestershire sauce and tomatoes. Cover and cook for 11/2 hours.
5. Stir in the mushrooms, season well and cook for 30 minutes.
serving amount
serves 1
rate this recipe
8.7
out of 10
23 users have helped to rate this recipe.
|
4 comments
| ||||||||||||
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
