Serves 4
Ingredients
1 x 400g can chopped tomatoes
1 large onion, peeled and finely chopped
300g chestnut mushrooms, sliced
2 red peppers, deseeded and diced
1kg lean braising steak, cut into thin strips
2 tbso smoked paprika
half a tsp caraway seeds
1 bay leaf
a pinch of marjoram
1 tsp dried mixed herbs
salt and freshly ground black pepper
250g fat free natural fromage frais
Method
1. Preheat the oven to 150C/Gas 2. Put the tomatoes and onions in a saucepan and place over a medium heat. Bring to the boil, reduce the heat and cook gently for 10-12 minutes, until the onions have softened.
2. Stir in the mushrooms and peppers and cook for a further 6-8 minutes.
3. Place the steak in an ovenproof casserole dish. Sprinkle over the paprika, caraway seeds, bay leaf, marjoram and dried herbs. Season well and pour over the tomato mixture. Cover tightly and cook in the oven for 1 and half hours or until the meat is tender. I often cook this all day - or over night in Rayburn, in which case I would add extra tin of tomatoes.
4. Beat the fromage frais until smooth and pour over the casserole before serving. Steamed cabbage and carrots would make great accompaniment, or any veg floating around in the kitchen. Potatoes even.
Ingredients
1 x 400g can chopped tomatoes
1 large onion, peeled and finely chopped
300g chestnut mushrooms, sliced
2 red peppers, deseeded and diced
1kg lean braising steak, cut into thin strips
2 tbso smoked paprika
half a tsp caraway seeds
1 bay leaf
a pinch of marjoram
1 tsp dried mixed herbs
salt and freshly ground black pepper
250g fat free natural fromage frais
Method
1. Preheat the oven to 150C/Gas 2. Put the tomatoes and onions in a saucepan and place over a medium heat. Bring to the boil, reduce the heat and cook gently for 10-12 minutes, until the onions have softened.
2. Stir in the mushrooms and peppers and cook for a further 6-8 minutes.
3. Place the steak in an ovenproof casserole dish. Sprinkle over the paprika, caraway seeds, bay leaf, marjoram and dried herbs. Season well and pour over the tomato mixture. Cover tightly and cook in the oven for 1 and half hours or until the meat is tender. I often cook this all day - or over night in Rayburn, in which case I would add extra tin of tomatoes.
4. Beat the fromage frais until smooth and pour over the casserole before serving. Steamed cabbage and carrots would make great accompaniment, or any veg floating around in the kitchen. Potatoes even.
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