To achieve the ‘Greek style’ element to the Yorkshire Pudding I used my award-winning recipe but added a pinch of cinnamon and nutmeg to complement the flavours of the beef stifado
Such old fashioned (the best ever) cooking method, very little effort, just time with this dish that just rewards you with the very very best glorious sumptous comforting dinner, all the flavours of the beefand bone are released into the stock which make a glorious gravy to go with the tender melt in your mouth beef, served over simple yet gorgeous buttery rich mashed potatoes
) So for the first time in ages I was only cooking for me, and this dinner came together. Combine all the kebab ingredients in a bowl and mix together well
Turn the heat down and add the rest of the ingredients, including the beef. Easy to whip up in a frying pan or skillet and can be served in egg wraps, with salad or simply with rice like I have below
Meanwhile, brown the mince that you set aside in a pan over a high heat, and then add the tomatoes, tinned tomatoes, beef stock cubes or jellies, boiling water and some salt and pepper
Gizzi and Dhruv recommend beef shin or cheek and Donna suggested brisket. The food was delicious and I would never have tasted this if it was an a la carte menu
Now add the beefand let it brown all over. For many of us stuffed marrow holds fond childhood memories but sadly I think that today it has been forgotten and needs been returned to the dinner table
There was a good five or six slices left - and the smaller offcuts - so I had plenty of beefand didn't need to pad the filling out with lots of veggies
My all time favourite casserole / stew is based on Jamie Oliver's Jules Beef stew, Jo had the idea of including butternut squash in his vegetables which cooks down to a satisfying mush in the gravy and not browning the meat
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