Beef stew |
ID:33 |
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Ingredients |
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o | Take the beef out of the packet and place it on a clean work surface. Using a sharp knife, carefully cut it into very thin slices - this is easier if you chill the steak in its pack in the freezer for up to 2 hrs first. Try to make the slices no more than about 6mm (Yin) thick. | ||
o | Peel the onions, trim the roots, then cut each one into 8 wedges. Heat half the olive oil in a large frying pan and gently fry the wedges for 8-10 mins, turning halfway through the cooking time, until they're tender. Remove from the pan and set aside. | ||
o | Add the remaining oil and fry the mushrooms gently for 2-3 mins. Remove from the frying pan and set aside. Turn up the heat until very hot. Add the sliced eef, paprika and nutmeg, and fry for 2-3 mins. Pour the wine or brandy into the pan. | ||
o | When most of the liquid has evaporated, return the red onion wedges and mushrooms to the pan. Add the creme fraiche and parsley and cook for a further 2-3 mins. Season to taste. Serve with cooked, buttered long grain and wild rice. |