Post by Caz on May 27, 2015 9:54:52 GMT
2 large onions
4 large carrots
2 garlic cloves
2lb/908g lean beef fillet
3 red peppers
A small handful of fresh parsley
Fry Light
1 bay leaf
2 tsp paprika
400g can chopped tomatoes
14fl oz/397ml stock made with beef bovril
Salt & freshly ground black pepper
1. Peel and thickly slice the onions. Peel and slice the carrots. Peel and crush the garlic. Cut the beef into bite sized pieces. Dessed and chop the peppers. Chop the parsley.
2. Spray a pan with Fry Light. Cook the onoins for 2-3 minutes or until browned. Add the carrots, garlic and bay leaf and stir fry for 2-3 minutes.
3. Add the beef, peppers and paprika and stir fry for 6-8 minutes. next, add the tomatoes and stock and bring to the boil. Season well and cover tightly. Reduce the heat to low and cook gently for 1 1/2 - 2 hours, stirring occasionally.
Sprinkle over the parsley and serve in warmed bowls.
4 large carrots
2 garlic cloves
2lb/908g lean beef fillet
3 red peppers
A small handful of fresh parsley
Fry Light
1 bay leaf
2 tsp paprika
400g can chopped tomatoes
14fl oz/397ml stock made with beef bovril
Salt & freshly ground black pepper
1. Peel and thickly slice the onions. Peel and slice the carrots. Peel and crush the garlic. Cut the beef into bite sized pieces. Dessed and chop the peppers. Chop the parsley.
2. Spray a pan with Fry Light. Cook the onoins for 2-3 minutes or until browned. Add the carrots, garlic and bay leaf and stir fry for 2-3 minutes.
3. Add the beef, peppers and paprika and stir fry for 6-8 minutes. next, add the tomatoes and stock and bring to the boil. Season well and cover tightly. Reduce the heat to low and cook gently for 1 1/2 - 2 hours, stirring occasionally.
Sprinkle over the parsley and serve in warmed bowls.
