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Italian Braised Beef HT MC 90mins Serves 4 Hot Lamb Fish Herbs Stew Main Course Eggless Italy Europe
Ingredients 1kg/2lb Braising Steak 4 tbsp Olive Oil 1 Garlic Clove, crushed 1 teasp Dried Thyme 1 teasp Flour 3 tbsp Wine Vinegar 240ml/8fl.oz. Beef Stock 12 Button Mushrooms Salt and Pepper Chopped fresh Parsley to garnish
Instructions
1. Cut the beef into 4cm/1½ inch cubes. Pat the cubes dry with absorbent paper.
2. Heat half the oil in a heavy-based, flameproof casserole. Add the meat and brown on all sides adding more oil as necessary. Add the garlic and thyme, then sprinkle in the flour. Fry the meat gently until golden, turning the cubes with a wooden spoon.
3. Pour in the wine vinegar and 240ml/8fl.oz. hot water, scraping the bottom of dish with the spoon to dislodge any pieces of meat which may have stuck. Cover the pan and simmer very gently for about 1 hour, until meat is tender, stirring frequently and adding a little hot water if the sauce reduces too quickly.
5. About 15 minutes before the end of cooking time, add the mushrooms and continue to cook for a further 10 minutes.
6. To serve - sprinkle over the parsley. |
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