Hungarian Beef began as Spanish Steak, but the array of ingredients in the test kitchen resulted in a cultural transformation! The same technique for cooking the meat was used as was used in last week’s Lamb Curry to ensure the beef was tender and well tolerated. This recipe was a hit with Sharon’s family except Miss 5 who is going through a phase and won’t eat anything except mashed potato, ‘clean’ rice or pasta. Sharon reports she will definitely be making this again!
Serves 4
Oil spray
500g beef, trimmed of fat, cut into cubes
1 tablespoon flour
3 cloves garlic, crushed
1 stalks celery, sliced
1 large onion, sliced
410g no added salt tinned tomatoes
1 tablespoon Worcestershire sauce
¼ cup no added salt tomato paste
½ cup red wine
½ cup salt reduced beef stock
¼ teaspoon Tabasco
3 teaspoons sweet paprika
1 carrot, sliced
½ green capsicum, diced
6 mushrooms, thickly sliced
Freshly ground black pepper
2 medium potatoes
Dash of low fat milk
Toss the beef in the flour. Then preheat the oven to 160°C. Spray a large saucepan with oil and add onion, garlic and celery and sauté until onion is softened. Add tinned tomatoes, Worcestershire sauce, tomato paste, red wine, stock and paprika. Stir until combined. Then add the carrot, capsicum and mushrooms. Bring to the boil. As soon as it comes to the boil pour into large baking dish and cover with foil. Pierce the foil with 3-4 holes (this allows the steam to escape and the gravy to thicken) place in the oven and cook slowly for 2 hours. Boil or steam potatoes. When cooked, mash potatoes with a dash of low fat milk. Serve beef with a small scoop of mashed potato.
Nutrition Information (per serve, including mashed potato): energy 1250kJ, protein 31.5g, fat 7.5g, saturated fat 3g, carbohydrate 20.5g, fibre 5g.
