Casserole of Beef with Prunes Recipe
Ingredients
| Steak | 1 1/2 Pound | |
| Seasoned flour - as required, to dredge the meat | ||
| Dripping | 2 Ounce | |
| Onions | 2 Medium | |
| Carrots | 1/2 Pound | |
| Stock | 1 Pint | |
| Salt | 1 To taste | |
| Pepper | 1 To taste, milled | |
| Tomato puree | 1 Tablespoon | |
| Prunes | 8 , soaked | |
| Fresh parsley - chopped | ||
Directions
GETTING READY
1. Trim fat off the steak and pat dry on paper toweling.
2. Dice into cubes.
3. Dredge with seasoned flour keep aside.
4. Peel and chop the onion finely.
5. Peel and slice the carrots thinly.
MAKING
6. In a large Dutch oven or casserole, melt the fat over moderate heat
7. When hot add meat and sauté until evenly browned.
8. Remove to a plate.
9. Add onion and carrots to the remaining drippings and sauté until limp.
10. Stir in flour and sauté until mixture has browned, adding more fat if required.
11. Pour in hot stock gradually, stirring to make smooth sauce.
12. Season to taste and stir in tomato paste.
13. Cook, stirring until sauce is thick and bubbly.
14. Return meat and stir to coat with sauce.
15. Cover casserole tightly with lid and transfer to middle level of heated oven.
16. Stew for 2- 2 ½, stirring occasionally, until the meat is fork tender, adding the prunes after 1 ½ hours or so.
SERVING
17. Dish out and serve the stew garnished with parsley and accompanied by rice.
1. Trim fat off the steak and pat dry on paper toweling.
2. Dice into cubes.
3. Dredge with seasoned flour keep aside.
4. Peel and chop the onion finely.
5. Peel and slice the carrots thinly.
MAKING
6. In a large Dutch oven or casserole, melt the fat over moderate heat
7. When hot add meat and sauté until evenly browned.
8. Remove to a plate.
9. Add onion and carrots to the remaining drippings and sauté until limp.
10. Stir in flour and sauté until mixture has browned, adding more fat if required.
11. Pour in hot stock gradually, stirring to make smooth sauce.
12. Season to taste and stir in tomato paste.
13. Cook, stirring until sauce is thick and bubbly.
14. Return meat and stir to coat with sauce.
15. Cover casserole tightly with lid and transfer to middle level of heated oven.
16. Stew for 2- 2 ½, stirring occasionally, until the meat is fork tender, adding the prunes after 1 ½ hours or so.
SERVING
17. Dish out and serve the stew garnished with parsley and accompanied by rice.
Chef
