Beef With Corn And Tomatoes Recipe
Ingredients
| Paprika | 2 Tablespoon | |
| 25 g/1 oz flour | ||
| 1 kg/2 lb topside of beef, cut into 5 cm/2 in cubes | ||
| 50 g/2 oz butter | ||
| Onions | 2 Medium, chopped | |
| Garlic | 2 Clove (5gm), chopped | |
| 250 g/8 oz tomatoes, peeled and chopped | ||
| Thyme | 1 Tablespoon, chopped | |
| Bay Leaf | 1 | |
| Black pepper salt | 1 To taste | |
| 2 carrots, scraped and sliced | ||
| 250 ml/8 fl oz dry white wine | ||
| 500 g/1 lb sweetcorn kernels | ||
| 150 ml/5 fl oz single cream | ||
| 75 ml/3 fl oz brandy | ||
Directions
Mix together the paprika and flour.
Place in a polythene bag.
Toss the beef cubes in the seasoned flour.
Melt the butter in a flameproof casserole.
Add the onions and garlic and fry until the onions are soft but not brown.
Add the meat cubes, in batches, and brown them on ill sides.
Stir in the tomatoes, thyme, bay leaf, salt and pepper to taste and the carrots.
Cover and cook gently for 20 minutes.
Stir in the wine, re-cover and simmer for a further 45 minutes.
Add the sweet-corn, stir well and re-cover.
Simmer for a further 20 minutes or until the meat is very tender.
Mix together the cream and brandy.
Stir into the casserole and simmer gently, uncovered, for 15 minutes.
Serve hot, from the casserole.
Place in a polythene bag.
Toss the beef cubes in the seasoned flour.
Melt the butter in a flameproof casserole.
Add the onions and garlic and fry until the onions are soft but not brown.
Add the meat cubes, in batches, and brown them on ill sides.
Stir in the tomatoes, thyme, bay leaf, salt and pepper to taste and the carrots.
Cover and cook gently for 20 minutes.
Stir in the wine, re-cover and simmer for a further 45 minutes.
Add the sweet-corn, stir well and re-cover.
Simmer for a further 20 minutes or until the meat is very tender.
Mix together the cream and brandy.
Stir into the casserole and simmer gently, uncovered, for 15 minutes.
Serve hot, from the casserole.
Chef
