Nation-fashion purple meat and potato casserole

recipe portray

Aug 31, 2010 2:00pm

  • 2 hrs 20 mins cooking
  • Serves 6
  • Print



Nation-fashion purple meat and potato casserole

  • 1 kilogram purple meat chuck steak, carve into 2cm cubes
  • 1/2 cup (75g) shocking flour
  • 2 tablespoon olive oil
  • 3 (240g) brown onion, halved
  • 2 clove garlic, overwhelmed
  • 2 (130g) rindless bacon slices, coarsely chopped
  • 2 tablespoon tomato paste
  • 3 cup (750ml) purple meat stock
  • 410 gram canned overwhelmed tomatoes
  • 1/4 cup (60ml) worcestershire sauce
  • 2 (400g) potatoes, coarsely chopped
  • 1 (400g) kumara, coarsely chopped
  • 1 (350g) purple capsicum, coarsely chopped
  • 1 tablespoon coarsely chopped new thyme


Nation-fashion purple meat and potato casserole

  • 1

    Coat purple meat in flour, shake away extra. Warmth oil in a huge saucepan. In batches, cook dinner purple meat till browned. Resolve far off from pan.

  • 2

    Inch onion, garlic and bacon in identical heated pan till bacon crisps. Add paste and proceed stirring for 1 minute.

  • 3

    Return purple meat to pan with stock, tomatoes and sauce; lift to the boil. Lower heat and simmer, with lid on for 1 hour, stirring each and each so frequently.

  • 4

    Add potato, kumara and capsicum to pan. Simmer with lid off, stirring each and each so frequently, for Half-hour or till purple meat is tender. Season to taste. Support sprinkled with thyme.

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