| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
Jude1 |
6 |
servings |
INGREDIENTS
| 1 |
lg |
Onion; chopped |
| 2 |
|
Cloves garlic; crushed |
| 2 |
tb |
Oil |
| 1 |
tb |
Chilli seasoning |
| 1 |
kg |
Diced Tenderbeef steak |
| 1 |
|
420 gram can chopped tomatoes |
| 1 |
c |
Button mushrooms |
| 1 |
ts |
Beef stock powder |
| 1 |
cn |
Beer; your favourite |
| 2 |
ts |
Wine vinegar |
| 2 |
tb |
Tomato puree |
| 1 |
ts |
Fresh thyme |
| 1 |
ts |
Oregano |
| 1 |
|
Red pepper; chopped |
| 1 |
|
420 gram can kidney beans |
|
|
Salt and ground black pepper |
| 1 |
|
Diced avocado |
| 2 |
|
Chopped tomatoes |
| 2 |
tb |
Fresh coriander |
| 2 |
tb |
Fresh chives |
| 150 |
ml |
Sour cream |
| 1 |
|
Lime |
INSTRUCTIONS
CHILLI BEEF RAGOUT
AVOCADO SALSA
Chilli Beef Ragout:
Place the oil into a large saucepan. Add the onion, garlic, cook for
2-3 mins.
Add the chilli seasoning and beef, cook for 5-6 mins until evenly
browned.
Add the tomatoes, mushrooms, stock cube, beer, vinegar, tomato puree.
Stir well, add the seasoning and herbs.
Simmer for 1 hour 20 mins.
Add the red pepper, kidney beans, simmer for a further 20 mins until
the meat is really tender.
Salsa:
Mix avocado, chopped tomatoes, coriander, chives, sour cream and the
juice of 1 lime together.
Top each meal with a spoonful.
This ragout is great served on tacos or tortillas, on rice, pasta or
with boiled potatoes, or simply heaps of crusty Vienna loaf.
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