BEEF RARGOUT

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Filed Under: chef montaser masoud

Servs: 4   Prep:   Cook:

Directions In a pie plate, combine flour, salt, and black pepper. Lightly coat both sides of the meat with the seasoned flour: shake off any excess. Reserve the remaining seasoned flour to use in the gravy later. Heat 2 tablespoons of the oil in a large skillet. Add the meat and cook over high heat, turning once, for 1 to 2 minutes per side,

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  • add   What you need
  • add   450g John Penny braising steak, cubed
  • add   75g streaky bacon, chopped
  • add   300g onions, chopped
  • add   2 tbsp oil
  • add   2 tomatoes, chopped
  • add   1 tbsp tomato paste
  • add   salt
  • add   1 tbsp flour
  • add   150ml red wine
  • add   240ml beef stock
  • add   1 bay leaf
  • add   4 white peppercorns
  • add   100g button mushrooms, halved
  • add   1 green pepper, seeded and sliced
  • add   1 red pepper, seeded and sliced
  • add   1 carrot sliced
  • add   2 potatoes cubed
  • add   2 tbsp freshly chopped parsley

Instructions

  1. How to cook
  2. Fry the bacon in a casserole until the fat begins to run. Add the beef and brown on all sides then add the onions and oil and cook for a further 5 minutes.
  3. Add the tomatoes, tomato paste and salt and stir well. Sprinkle over the flour and cook, stirring, for 3 minutes then add 100ml of the wine, stock, bay leaf and peppercorns.
  4. Cover and simmer for 50 minutes or until the meat is tender.
  5. Add the mushrooms, capsicum, carrot and potatoes to the casserole and simmer, covered for a further 15 minutes.
  6. Add the parsley and the rest of the red wine, raise the heat and cook for 10 minutes, uncovered. Serve hot.

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