Main Meal Recipes > Pepper Beef
Starter - Aubergine, Basil and Mozzarella Rolls
Main Course - Pepper Beef
Dessert - Fudge Nut Pie
1 1/2 lb braising steak cut into cubes and excess fat removed
1lb onions peeled and chopped
2 tablespoons dripping or any fat or oil
salt
1 teaspoon black pepper
pinch of hot paprika pepper
3 bay leaves
1 tablespoon lemon juice
1 1/2 pints of stock
3 tablespoons fresh breadcrumbs
(see measure conversions for more information)
- Remove the meat.
- Add the onions to the fat remaining in the pan and fry gently until soft.
- Return the meat to the pan.
- Add salt, black pepper, paprika, bay leaves, lemon juice and stock to the pan.
- Mix well, bring to the boil then cover and simmer for about 1 hour, or until the meat is tender.
- Stir in the breadcrumbs and adjust the seasoning with salt and pepper to taste.
- Cook for a further 5 minutes.
- Remove the bay leaves.
- Serve with mashed potatoes, roasted parsnips and a green vegetable.
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Comment Script
This recipe is part of the December 2007 Recipes Menu
Starter - Aubergine, Basil and Mozzarella Rolls
Main Course - Pepper Beef
Dessert - Fudge Nut Pie
How to make pepper beef:
A truly delicious and easily prepared, top-of-the stove beef dish with warming, spicy paprika and a tang of lemon.
Ingredients
1lb onions peeled and chopped
2 tablespoons dripping or any fat or oil
salt
1 teaspoon black pepper
pinch of hot paprika pepper
3 bay leaves
1 tablespoon lemon juice
1 1/2 pints of stock
3 tablespoons fresh breadcrumbs
(see measure conversions for more information)
Method
- Heat the fat in the pan and brown the meat in it.- Remove the meat.
- Add the onions to the fat remaining in the pan and fry gently until soft.
- Return the meat to the pan.
- Add salt, black pepper, paprika, bay leaves, lemon juice and stock to the pan.
- Mix well, bring to the boil then cover and simmer for about 1 hour, or until the meat is tender.
- Stir in the breadcrumbs and adjust the seasoning with salt and pepper to taste.
- Cook for a further 5 minutes.
- Remove the bay leaves.
- Serve with mashed potatoes, roasted parsnips and a green vegetable.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Main Meal Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
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