Post by tigerlily on Jan 5, 2009 21:01:17 GMT
Cooked this for tonight's tea, and it was fairly well received!
Ingredients:
Half a pound stewing/braising/casserole beef (you can use a very cheap cut for this and cut it into chunks yourself - we happened to have sliced top round to hand);
One large onion or large red onion, diced or sliced according to your preference;
Large potato, peeled and cut into chunks;
Four chopped tomatoes or one/two beefsteak tomatoes, chopped;
One tin Campbell's French Onion soup, plus a can of water;
Garlic, to taste;
Seasoned flour (I used about four ounces of flour into which I added garlic pepper, a pinch of salt and a good shake of paprika);
One tablespoon paprika;
One tablespoon olive or other oil;
Teaspoon or so of caraway seeds.
Method:
In a large casserole dish or deep pan, heat the oil.
Prepare vegetables; sautée potato and onion in the oil for three minutes or so, until onion becomes transparent. Add garlic at this stage if using fresh.
Meanwhile, toss prepared meat in the seasoned flour and coat evenly.
Add meat to pan and cook until browned.
Stir it briskly to prevent the flour sticking to the bottom of the pan. You may need to add a little more oil or a pat of butter.
Add can of soup plus can of water, sprinkle in extra paprika, caraway seeds and garlic (if using dried/puréed/minced). Add chopped tomato and bring to the boil.
At this stage, you then either cover the pan and leave it to simmer on the stove top for 90 minutes, stirring occasionally, or put it in a medium oven for 90 minutes, or in a slow cooker on low all day, medium for say four hours or high for two to three hours.
You will end up with a fair amount of gravy. This is fine.
Serve with wide pasta noodles, rice or baked potatoes. If you can get hold of Spätzle, even better!
Ingredients:
Half a pound stewing/braising/casserole beef (you can use a very cheap cut for this and cut it into chunks yourself - we happened to have sliced top round to hand);
One large onion or large red onion, diced or sliced according to your preference;
Large potato, peeled and cut into chunks;
Four chopped tomatoes or one/two beefsteak tomatoes, chopped;
One tin Campbell's French Onion soup, plus a can of water;
Garlic, to taste;
Seasoned flour (I used about four ounces of flour into which I added garlic pepper, a pinch of salt and a good shake of paprika);
One tablespoon paprika;
One tablespoon olive or other oil;
Teaspoon or so of caraway seeds.
Method:
In a large casserole dish or deep pan, heat the oil.
Prepare vegetables; sautée potato and onion in the oil for three minutes or so, until onion becomes transparent. Add garlic at this stage if using fresh.
Meanwhile, toss prepared meat in the seasoned flour and coat evenly.
Add meat to pan and cook until browned.
Stir it briskly to prevent the flour sticking to the bottom of the pan. You may need to add a little more oil or a pat of butter.
Add can of soup plus can of water, sprinkle in extra paprika, caraway seeds and garlic (if using dried/puréed/minced). Add chopped tomato and bring to the boil.
At this stage, you then either cover the pan and leave it to simmer on the stove top for 90 minutes, stirring occasionally, or put it in a medium oven for 90 minutes, or in a slow cooker on low all day, medium for say four hours or high for two to three hours.
You will end up with a fair amount of gravy. This is fine.
Serve with wide pasta noodles, rice or baked potatoes. If you can get hold of Spätzle, even better!