So I like to dabble with sprouts - not always a success, it's down to what we do about it! I had some sprouts at the ready so I chopped some onions and added various spices including curry, chilli and paprika. Microwaved and added the sprouts and a tin of chopped tomatoes - didn't taste that good TBH so I added a tin of chunky steak and some oxo gravy. Sliced some potatoes, microwaved and just as I was about to layer each of the potatoes and the meat/veg mix I spotted a tin of jackfruit so I chopped it up and added. layered alternate potatoes/meat mixture and cooked through. A mighty meal - sufficient for 4 generous servings, ie 2 nights here served with mushy peas.
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.
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