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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Gordon’s Chilli con Carne Recipe

Serves 4-6

Prep 15 mins
Cook 35 mins

Ingredients

1 large onion or 2 banana shallots, chopped
2 cloves garlic, finely chopped
1 red chilli deseeded or keep half with seeds if you like it spicy
2 sprigs of thyme, leaves picked and roughly chopped
Olive oil, for frying
500g good quality beef mince
1 tsp ground cumin
2 tsp sweet paprika
1 tsp dried oregano
3 fresh tomatoes or 1 beef tomato, roughly chopped
400g tinned chopped tomatoes
100-200ml chicken or beef stock
3 tbsp tomato puree
1 cinnamon stick
1 bay leaf
400g kidney beans, drained and rinsed
Salt and pepper
Handful of chives, chopped
200ml soured cream
Boiled rice, to serve

Method

Sweat the onion, garlic, chilli and thyme in 2 tablespoons oil in a large saucepan. At the same time, brown the mince in a separate pan over moderate heat in a little oil.

Add the dried spices to the onion mixture and cook until they release their aroma. Then stir in the beef and mix well. Add the fresh and tinned tomatoes and leave to cook down a little for about 5 minutes.

Pour in the chicken or beef stock and stir in tomato puree to taste. Drop the cinnamon and bay leaf in then bring to the boil and leave to simmer.

Once the sauce is beginning to thicken add the kidney beans and leave to cook for another 5-10 minutes to allow the beans to soak up the flavours. Check for seasoning.

Mix the chives and soured cream together. To serve, spoon the chilli into the centre of a mound of rice, with the soured cream and chives in a separate bowl on the side.

Tag: tomato puree

Hungarian beef goulash

Ingredients

That’s goodtoknow

Method

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Gordon’s Chilli con Carne Recipe Serves 4-6 Prep 15…

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