Thursday, June 12, 2008

Beef Paprikash

Beef Paprikash
serves 8

1.4kg/3lb stewing beef, cubed
150g/5oz onions, sliced
1 garlic clove, minced
225ml/8fl oz tomato ketchup
3 tablespoons Worcestershire sauce
3/4 teaspoon mustard powder
1 tablespoon paprika
11/2 tablespoons soft brown sugar
2 tablespoons cornflour, mixed
with 75ml/3fl oz water

• Mix all the ingredients except the cornflour paste in a flameproof casserole dish. Cover and cook over a low heat for 4 hours.
• Increase the heat to high, and stir in the cornflour paste. Cook for 15–20 minutes until thickened.
• Serve hot with potatoes (these can be cooked separately, or added to the casserole 25–30 minutes before the end of the cooking time if you like) or on a bed of noodles.

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