Lemon Paprika Beef Recipe
Ingredients
| 1 kg / 2 lb chuck steak, cut into 2 1/2 cm / 1 in squares | ||
| Oil | 4 Tablespoon | |
| Onions | 2 , sliced | |
| 125 ml / 4 fl oz dry white wine | ||
| 250 ml / 8 fl oz water | ||
| 185 g / 6 oz stuffed olives | ||
| Parsley | 4 Tablespoon, chopped | |
| Marinade | ||
| Turmeric | 1 Teaspoon | |
| 1 1/2 tablespoons mild paprika | ||
| Chilli powder | 1/2 Teaspoon | |
| 220 g / 7 oz plain natural yogurt | ||
| 2 teaspoons grated lemon rind | ||
Directions
1. To make marinade, combine turmeric, paprika, chilli powder, yogurt and rind in bowl. Add steak and toss to coat. Cover and refrigerate for 2-4 hours or overnight.
2. Heat oil in large saucepan. Add onions and cook over medium heat for about 5 minutes or until onions soften. Add steak and marinade and cook over high heat for about 10 minutes or until steak is well browned.
3. Stir in wine and water. Bring to the boil, cover and simmer for about 1 1/2 hours or until steak is tender. Stir in olives and parsley, cook over medium heat for 3 minutes longer. Season to taste.
2. Heat oil in large saucepan. Add onions and cook over medium heat for about 5 minutes or until onions soften. Add steak and marinade and cook over high heat for about 10 minutes or until steak is well browned.
3. Stir in wine and water. Bring to the boil, cover and simmer for about 1 1/2 hours or until steak is tender. Stir in olives and parsley, cook over medium heat for 3 minutes longer. Season to taste.
Chef
