![]() To make the beef filling, preheat oven to 180✬. Get a two-for-one meal with this recipe - it makes a double batch of beef filling.ģ00g piece Turkish bread /French bread, cut into 2cm thick slicesġ.5kg beef chuck steak, excess fat trimmed, cut into 5cm piecesģ00g rindless bacon rashers, coarsely chopped Plasing & Foto: Natalie Hayley Mohamed / WATERTAND RESEPTE VIR OUD EN JONKīEEF GOULASH - CRUNCH TOPPED SLOW COOKED & ONION JAM Serve with rice, or as a pasta sauce, and garnish with parsley sprigs. Put the meat back in the saucepan, add the wine, bring to a boil, and add the chicken stock and the bay leaf.Ĭover, lower the heat and cook for 30 minutes.Īdd the potatoes, carrots, green peas, and raisins.Ĭontinue cooking for 15 – 20 minutes or until the vegetables are soft. Transfer to a bowl and reserve.Īdd the remaining oil to the saucepan and when hot, add the onion and garlic.Ĭook at medium-high heat, stirring every few minutes, until soft, about 7 minutes.Īdd the tomato paste and stir, cooking for 3 minutes. Sear the meat pieces until golden, turning once. Heat 2 tablespoons oil in a saucepan over medium heat. die dis se geheim is om hom stadig te kook soos enige stew.Ĩ pieces of beef (meat for Osobuco) or you can use any meat also chickenġ cup carrots, peeled and cut in thin slices NATALIE SE NOTA: Dit is een van manlief se gusteling Peruviaanse disse en ek maak dit gewoonlik met osobuco maar het nie gehad vandag nie so hier was twee pakkies beef stukkies.Įk sit ook die rooi chilli van hulle in, dit is letterlik soos harissa paste. Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK Put the beef olives back into the pan and serve sprinkled with parsley. Lift out the beef olives using a slotted spoon and keep warm.īoil the liquid in the pan over a high heat to reduce to the desired consistency. Slowly bring to the boil, then reduce the heat to low, cover and simmer for 20-25 minutes until the meat and vegetables are tender. (If your pan is not big enough, transfer everything to a large flameproof casserole dish.) Pour in the stock and sherry and add the bay leaf. Remove using a slotted spoon and set aside.Īdd the onion and celery to the pan and cook for 5 minutes until softened.Īdd the potatoes, carrots and tomatoes and stir for a couple of minutes, then return the beef olives to the pan. Heat the remaining oil in the pan, add the beef olives and fry over a medium heat to brown all over. Lightly brush the beef with some of the oil, then roll in the peppercorns. Lay the beef slices between sheets of plastic wrap and bash out as thinly as possible using a rolling pin.ĭivide the stuffing among them, then roll up each slice and secure with wooden cocktail sticks. Heat the oil for the stuffing in a large frying pan over a medium heat.Īdd the onion and garlic and cook gently, stirring frequently, for 5-8 minutes, until golden.Īdd the Swiss brown mushrooms and fry for 5 minutes, stirring occasionally, then stir in the chopped porcini mushrooms and the remaining stuffing ingredients. To make the stuffing, put the porcini mushrooms in a heatproof bowl, cover with boiling water and soak for 20 minutes. Slices of beef are wrapped around a mushroom stuffing to make rolls, which are then braised with vegetables.ĥ00 g beef topside, cut into 8 very thin slicesĤ00 g new potatoes, scrubbed and cut into 5 mm thick slicesĢ00 g Swiss brown mushrooms, finely choppedġ⁄4 c (25 g) fine fresh breadcrumbs (made from day-old bread)ġ⁄3 c (20 g) finely chopped fresh flat-leaf parsley Slice the meat and serve with the sauce.This updated version of a traditional recipe is ideal for entertaining. Strain the sauce through a fine mesh sieve to remove any lumps. Whisk in the gingersnaps and cook until thickened, stirring occasionally. Return the liquid to the pan and place over medium-high heat.
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