Beef stroganoffby Derek Lowery
|Preperation time: 10 mins
Cooking time: 2 hours 25 mins
|2 tbsp oil;
500g beef cut into bite-sized pieces;
1 onion, chopped;
250g button mushrooms;
1 red pepper, deseeded and cut into strips;
1 garlic clove, crushed;
1 tbsp paprika;
2 tbsp tomato puree;
1/2 pint beef stock;
1 tsp cornflour.
|Heat the oil in a large pan and brown the beef
all over. Remove using a slotted spoon and set aside. Add the
onion, mushrooms, red pepper and garlic to the pan and gently cook
for 5 minutes. Stir in the paprika and tomato puree and continue
cooking for a further couple of minutes.
Add the stock and return the meat to the pan. Simmer gently for 2 hours and 15 minutes. Ten minutes before the end of cooking time, loosen the cornflour with a little water and add to the pan, stirring, to thicken. Serve with boiled rice and a drizzle of soured cream.
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