- 3 tablespoons vegetable oil (for frying meat)
- 30g butter for frying veg
- 800g braising steak
- 2 large onions sliced
- 1 red pepper sliced
- 1 yellow or orange pepper sliced
- 300g button mushrooms, cleaned and left whole if small
- I teaspoon paprika
- 1/4litre water
- 200g crème fraiche or plain yoghurt
- ¼ teaspoon freshly ground nutmeg
- Salt and pepper
Prep time 20 mins
This recipe is adapted from the Hairy Bikers and Nigella’s versions.
Nigella used fillet steak for a quick (more expensive) version and the Hairy Bikers version was for 40! (Who’s going to feed that many?).
Preheat oven to gas mark 4 180C.
Heat the oil in the large frying pan. Cook the meat in batches (for this amount I do 4 batches) and brown all over (about 3 mins).
Put the meat into the large casserole dish.
Add about 10g of the butter to the frying pan and cook the onions until just beginning to colour. Add this to the meat.
Add another 10g of the butter and cook the peppers until soft. Add this to the meat and onions.Put the last 10 of butter in the frying pan and cook the mushrooms. If the mushrooms are normal size I cut them into quarters. Add this to the meat etc.
I deglaze the pan with a cup of water and put this liquid (it adds flavour) in a jug which I top up with water to a ¼ litre.
Add the paprika, crème fraiche, the liquid from the jug, nutmeg, salt and pepper to the casserole dish.
You will need a large frying pan and a large oven proof casserole dish.
Cover this with a lid or foil and transfer to the over.
Set the timer for 75mins. Check it and maybe give it a stir (you don’t want it to burn). Cook it for a further 15 mins.
I serve mine with rice (I added broad beans and peas at the end of the cooking time of the rice) and another veg (carrots, broccoli, etc). I will add my fool-proof method for cooking rice soon.
Finally sprinkle with a little paprika.