It's like goulash, but not quite. This can be made as a sort of a recipe of necessity with just the italicised ingredients, but provides a basis for something more substantial.
Ghoulish
1 onion, chopped
2 cloves garlic, chopped
1 chilli, chopped
500g braising beef, cubed
250g mushrooms, chopped
2 tbsp tomato puree
1/2 glass port
1 pint beef stock
3 tsp paprika
1 tsp cumin seed
1 bay leaf
3 tbsp sour cream
Heat a small quantity of oil in a large saucepan. Fry the onion and garlic until soft, then add the meat, turning until browned all over. Cover and simmer for 5-10 minutes.
Add the mushrooms, cumin and paprika and stir. Cover and simmer for about 3 minutes.
Stir in the tomato puree. As we were short on other ingredients, we also added some frozen broccoli here.
Add the wine, stock and bay leaf. Bring the liquid to a near-boil, turn down the heat and simmer for about 30 minutes.
Stir in sour cream to finish.
Serve with rice or thick noodles.
Ghoulish
1 onion, chopped
2 cloves garlic, chopped
1 chilli, chopped
500g braising beef, cubed
250g mushrooms, chopped
2 tbsp tomato puree
1/2 glass port
1 pint beef stock
3 tsp paprika
1 tsp cumin seed
1 bay leaf
3 tbsp sour cream
Heat a small quantity of oil in a large saucepan. Fry the onion and garlic until soft, then add the meat, turning until browned all over. Cover and simmer for 5-10 minutes.
Add the mushrooms, cumin and paprika and stir. Cover and simmer for about 3 minutes.
Stir in the tomato puree. As we were short on other ingredients, we also added some frozen broccoli here.
Add the wine, stock and bay leaf. Bring the liquid to a near-boil, turn down the heat and simmer for about 30 minutes.
Stir in sour cream to finish.
Serve with rice or thick noodles.
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