GORDON RAMSAY RECIPES

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Ingredients

2tbsp vegetable oil
700g braising steak, cut in large chunks
1 onion, roughly chopped
2 cloves garlic, finely chopped
2tbsp plain flour
2tbsp Paprika
2 red peppers, deseeded and chopped
2tbsp tomato puree
400g can chopped tomatoes
200ml beef stock
1 bay leaf
2tbsp chopped flat leaf parsley
Freshly ground black pepper

Cooked long grain rice
Sour cream
Pickled cucumber

That’s goodtoknow

For a deeper, spicy flavour try Pimenton which is a Spanish smoked paprika. Either replace the whole amount or mix half and half with regular paprika.

Method

Preheat the oven to 140C/275F/Fan 120C/Gas Mark 1.
Heat the oil in a flame proof casserole and add the braising steak and cook until browned on all sides. Transfer to a plate using a draining spoon. Add the onion and cook for about 5 mins until golden brown. Add the garlic.
Stir in the flour and paprika and stir well. Add the red peppers, tomato puree, chopped tomatoes, beef stock, bay leaf, parsley and black pepper. Bring to simmering point. Cover the casserole with a tightly fitting lid and cook in the oven for 2–2 1/2 hours until the meat is tender. Add extra stock during cooking if necessary.
Serve on rice topped with sour cream and sticks of pickled cucumber.

By Val Barrett

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