- 400g lean braising steak
- 1 tablespoon rapeseed or olive oil
- 2 large onions chopped
- 2 red, orange or yellow peppers slices into strips
- 200ml red wine
- 1 400g can chopped tomatoes
- 1 jar Lloyd Grossman Puttensca Pasta Sauce
- 1 level tablespoons cornflour
- 1 level tablespoon smoked paprika (use less or none if do not like heat)
- 1 level tablespoon sweet paprika (use more if reducing quantity of smoked).
- 2 to 3 garlic cloves crushed
- 1 or 2 bay leaves
- 150ml half fat crème fraiche
- Salt and pepper
Begin by heating the oil in the casserole on a highish heat until sizzling hot.
Brown the cubes of beef on all sides, when brown transfer them to a plate using a slotted spoon.
Reduce the heat to medium, stir in onions and cook for about 5 mins or until they begin to caramelize. Stir in
garlic and cook for a further minute or 2.
Return meat and juices to casserole, stir in cornflour and paprika making sure the juices are soaked up.
Add tinned tomatoes, puttensca sauce and put red wine in empty sauce jar swish around to incorporate the sauce
residue and add along with a bay leaf. Season with salt and pepper.
Cover casserole with tight fitting lid and cook on 180C for 90 mins.
Remove from oven stir in chopped peppers and cook for further 30 mins.
Just before serving let stand for 5 to 10 mins then stir in crème fraiche.
Serve with brown rice, cous cous or bulgar wheat mixed with finely chopped spring onions and parsley.
Fish alternative – 4 to 6 prepared squid do not brown add to mixture just before placing casserole in oven.
Vegetarian-just do not add meat or fish but toast some pine nuts or flaked almonds and add to rice/cous