| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 500 |
g |
Lean beef; cut into dice |
| 2 |
md |
Onions; coarsely sliced |
| 4 |
|
Cloves garlic; crushed |
| 3 |
|
Leeks; sliced |
| 1 |
|
Dozen medium sized mushrooms, sliced |
| 1 |
|
Red pepper (capsicum) chopped into 2cm pieces |
| 1 |
ts |
Beef stock powder |
|
|
Cornflour |
|
|
Water |
|
|
Salt and pepper to taste |
INSTRUCTIONS
Lay out beef on a non-stick tray and grill under a high heat to brown.
Remove from heat and put to one side. Add beef stock and 1/4 C water to a
non stick pan, and "saute" onion and garlic. After a few minutes, add
capsicum and leeks, and continue to cook for about 10mins, stirring to
separate the leeks. Remove from heat. Mix in beef, mushrooms, and about 1 t
salt and 1 t fresh ground black pepper or however much you prefer (after
all you're the one eating it!) Spoon into an overproof casserole dish, and
add additional water to cover. Cook covered at about 180deg C for about 1
1/2 hours. 10mins before serving, thicken with cornflour if needed. Serve
with hot crusty rolls - at least I did and they seemed to go together well.
Posted to Digest eat-lf.v097.n198 by greg martin
<g.martin@mailbox.uq.edu.au> on Aug 06, 1997
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