A work colleague gave me this recipe, he made it for our office for lunch one day and its been a hit ever since. Its one of those dishes that is easy to make and generally when people are coming for dinner the first recipe I go for. Anyone who I've passed the recipe on to has loved it. So why not give it a go?!
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| Ready to go into the oven |
Ingredients (serves 4)
1 1/2lb Cubed Stewing Steak
2 Cloves Garlic Crushed
1/4 Pint Beef Stock
1 tsp Ground Cinnamon
3 tbsp Dark Soft Brown Sugar
Salt & Pepper
1 Chopped Onion
1/4lb Sliced Mushrooms (Optional)
8oz Tin of Chopped Tomatoes
2 tbsp Cider Vinegar
2 - 3 tsp Chilli Powder
Bay Leaf (I put two in but 1 is fine)
Chopped Coriander (Optional)
Soured Cream
Method
Brown off meat in a little oil (I toss the meat in a little plain flour before doing this), place in casserole dish.
Saute onion, add sugar and spices and cook out. Pour over the meat.
Add mushrooms (if using), tomatoes, vinegar, stock, bay leaf, garlic, salt and pepper.
Cook for 1 1/2 - 2 hours at 180 oC (Can cook longer at a lower heat. The longer it cooks the more tender the meat is). Garish with soured cream and chopped coriander.
Serve with rice or a baked potato. I'm quite liberal with my chilli power and cinnamon when I'm making it but the measurements here are as per the recipe. As it cooks you can always adjust either if necessary.
Enjoy!
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| Ready to be eaten - yummy! |
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