Coat 1 kg of cubed chuck steak in 1/4 cup of plain flour .
Shake away excess flour .
Heat 3 tbs of rice bran oil in a large pan and add beef in batches .
Cook until well browned all over , remove from pan and set aside .
Add 2 large onions that have been coarsely chopped and 3 tbs of minced garlic to the pan and cook till onions have softened .
Return the beef to the pan along with 1 dsp of paprika , 1/4 tsp of cayenne pepper , 1/2 cup of red wine and 1 litre of beef stock .
Add 1 dsp of grated lemon rind and 1/2 cup of chopped fresh coriander .
Bring the beef mixture to a boil and then transfer to your slow cooker and bring to a simmer and then continue to cook for 90 minutes .
Serve over cooked egg noodles and sliced spring onions .
Shake away excess flour .
Heat 3 tbs of rice bran oil in a large pan and add beef in batches .
Cook until well browned all over , remove from pan and set aside .
Add 2 large onions that have been coarsely chopped and 3 tbs of minced garlic to the pan and cook till onions have softened .
Return the beef to the pan along with 1 dsp of paprika , 1/4 tsp of cayenne pepper , 1/2 cup of red wine and 1 litre of beef stock .
Add 1 dsp of grated lemon rind and 1/2 cup of chopped fresh coriander .
Bring the beef mixture to a boil and then transfer to your slow cooker and bring to a simmer and then continue to cook for 90 minutes .
Serve over cooked egg noodles and sliced spring onions .
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