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SERVES 4 Prepa­ra­tion time: 5 min Cook­ing time: 2 hours


1 Fill­ing Heat the but­ter and 15 ml ( 1 T) of the oil in a medium saucepan and fry the onions and gar­lic un­til caramelised Re­move from the pan 2 Sea­son the meat with salt and pep­per and sprin­kle the

15 ml ( 1 T) but­ter 30 ml ( 2 T) oil 2 onions, sliced 2 gar­lic cloves, crushed 600- 700 g beef stew­ing meat, cubed salt and freshly ground black pep­per 60 ml ( ¼ c) cake flour 30 ml ( 2 T) tomato paste 1 can ( 410 g) chopped toma­toes 500 ml ( 2 c) beef stock 15 ml ( 1 T) sugar


500 g puff pas­try 1 egg yolk, whisked flour over Heat the rest of the oil in the saucepan and fry the meat in batches un­til lightly browned Re­turn the onion mix­ture to the saucepan, add the tomato paste and stir- fry for 1 minute 3 Add the chopped toma­toes and stock and sim­mer un­til the meat is ten­der, about 1 hour and 40 min­utes Oc­ca­sion­ally add more wa­ter, stir­ring so the mix­ture doesn’t stick to the bot­tom of the saucepan 4 Sea­son with salt, pep­per and sugar Spoon the meat mix­ture into a pie dish or four smaller dishes 5 Gen­tly roll out the pas­try to the same size as the pie dish( es) and press on top of the meat Brush with the egg yolk and bake for 20 min­utes or un­til the pas­try is golden Serve with a fresh tomato salad and whole­grain mus­tard, if pre­ferred

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