| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Grains, Dairy |
|
Jude2 |
4 |
servings |
INGREDIENTS
| 1 |
tb |
First Choice olive oil |
| 500 |
g |
Tenderbeef steak; eg. porterhouse, |
|
|
; rump or schnitzel |
| 1 |
|
Onion; sliced |
| 2 |
|
Cloves garlic or 2 teaspoons Gregg's crushed |
|
|
; garlic |
| 2 |
ts |
Gregg's chilli seasoning |
| 375 |
g |
Paul Newman's Sockarooni Sauce |
| 150 |
ml |
Continental real beef stock |
| 425 |
g |
Edgell kidney beans; drained |
| 190 |
g |
Sancho tortilla chips |
| 1/2 |
c |
Grated cheese |
|
|
Country Goodness sour cream and parsley |
|
|
; to garnish |
INSTRUCTIONS
Heat the oil in a saut. pan.
Slice the Tenderbeef into strips.
Add the beef, onion and garlic to the hot pan. Cook for 2-3 minutes
until golden.
Add the chilli and saut. for 30 seconds, then add the sauce, stock and
kidney beans.
Simmer and stir for 15-20 minutes until tender and enriched.
Transfer to a serving dish/dishes. Place the chips around the dish,
sprinkle with cheese and grill until melted.
Add the sour cream, parsley sprigs and serve.
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