Beef & Cauliflower With Stuff.
From elgourmand 13 years ago
- 90 to make
- Serves 4
This is a simple, one pot meal that comes out with a surprising amount of flavour. I use round steak for this but the local beef here is all tough as a boot heel so you could probably use stew meat and get the same results. Read more If you are using a decent cut of steak you may want to adjust the cooking time to suit that. When whatever meat you’re using is tender it’s time to add the veggies. Please don’t turn this into a stew. The meat needs to be cooked until tender but the veggies should be just done, or less, and retain their texture and flavour. This should be enough for 4 as a main course. See less
Ingredients
- • 1lb. (500g) round steak, or whatever steak, cubed to about 1 inch (25mm). shopping list
- • About a pound (500g) of cauliflower florets, you can use broccoli here or half pound of each, which is great. shopping list
- • 1 medium onion, cut into 1/8 wedges. shopping list
- • 2 or three fresh portabella type mushrooms, sliced; depending on size shopping list
- • 2 corn tortillas cut into 1/8 bits. shopping list
- • About 3 cups of water or broth, your choice. shopping list
- • 2 Tbs olive oil. shopping list
- • 1 cup flour. shopping list
- • 1 tsp oregano. shopping list
- • 1 tsp. worcestershire sauce shopping list
- • Pinch of basil. shopping list
- • 1/2 tsp paprika. shopping list
- • salt & fresh ground pepper to taste. shopping list
How to make it
- 1. Break out your wok. I use an electric wok for this but any wok or a big cast iron skillet will do.
- 2. Put the olive oil in the wok and bring it up to frying temp.
- 3. Mix the oregano with the flour, dredge the steak and drop in the wok.
- 4. When the steak is almost browned add the onions.
- 5. Add the basil & paprika & stir.
- 6. When the steak is browned turn down the heat and add the water or stock & the Worcestershire sauce.
- 7. Cover & let simmer about an hour, stirring occasionally. Here is where you have to adjust the cooking time for the kind of meat you’re using.
- 8. Add the tortilla bits and cook for a couple minutes, stirring.
- 9. Up the temp a bit & add the veggies and fold in completely. You may have to add a bit of liquid here.
- 10. Cover & cook until you think the veggies are done enough. For us that about 5 minutes. Please try not to overcook.
- 11. Serve.
- I usually serve this over basmatti or saffron rice, with a large green salad; with light oil and vinegar base dressing. Although this dish has no Indian or Eastern European roots I can detect, Naan or Peta bread seem to go with it very well.
People Who Like This Dish 5
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