(recipe taken from the Everyday Cooking for Every Family TMX cookbook)
After a bit of a letdown with the beef stroganoff, I was a bit hesitant to make another stew-type dish. But that wouldn’t be fair to the rest of the recipes now, would it?
2 cloves garlic (4 in my house)
300g onion, peeled and quartered (I had a red and brown onion, so used both)
20g oil or butter (Butter is better. Ask Julia Childs)
500g Beef or Veal (I went to Coles and found “beef chunks goulash” in the meat aisle, whatever that means!)
1 tsp sugar
50g tomato concentrate
250g fresh tomatoes, diced
150g red wine
2 tbsp sweet paprika powder
1 tsp lemon rind (I actually didn’t bother with this, I didn’t have another use for the lemon juice and remaining rind so didn’t want to waste a whole fruit)
1 tsp salt
Pepper to taste
1 tsp caraway seed/powder (I bought the seeds)
1 tbsp marjoram
2 bay leaves
3 Pimento (couldn’t be bothered finding out what this was or where to buy it)
1 tbsp flour
150g red or green capsicum, cut into strips (I used red)
- Place garlic and onion into TMX bowl and chop for 3 seconds/speed 5.
- Add oil and saute for 3 minutes/100 degrees/speed 1.
- Add meat and cook for 5 minutes/Varoma temperature/Reverse+speed soft.
- Add sugar, tomato concentrate, tomatoes, wine and spices and cook for 40-60 minutes/100 degrees/Reverse+speed soft.
- Add flour mixed with water and capsicum strips through hole in lid and cook for 5 minutes/90 degrees/Reverse + speed 1.
- Serve with mashed potatoes and polenta (I made a chickpea and garlic mash, recipe to come!)