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Beef With Corn And Tomatoes

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Ingredients
  Paprika 2 Tablespoon
  Flour 1 Ounce (25 Gram)
  Beef topside 2 Pound, cut into 2 inch cubes (1 Kilogram)
  Butter 2 Ounce (50 Gram)
  Onions 2 Medium, chopped
  Garlic 2 Clove (10 gm), chopped
  Tomatoes 8 Ounce, peeled and chopped (250 Gram)
  Thyme 1 Tablespoon, freshly chopped
  Bay leaf 1
  Black pepper To Taste
  Carrots 2 , scraped and sliced
  Dry white wine 8 Fluid Ounce (250 Milliliter)
  Sweet corn kernels 1 Pound (500 Gram)
  Single cream 5 Fluid Ounce (150 Milliliter)
  Brandy 3 Fluid Ounce (75 Milliliter)
Directions

Mix together the paprika and flour.
Place in a polythene bag.
Toss the beef cubes in the seasoned flour.
Melt the butter in a flameproof casserole.
Add the onions and garlic and fry until the onions are soft but not brown.
Add the meat cubes, in batches, and brown them on ill sides.
Stir in the tomatoes, thyme, bay leaf, salt and pepper to taste and the carrots.
Cover and cook gently for 20 minutes.
Stir in the wine, re-cover and simmer for a further 45 minutes.
Add the sweet-corn, stir well and re-cover.
Simmer for a further 20 minutes or until the meat is very tender.
Mix together the cream and brandy.
Stir into the casserole and simmer gently, uncovered, for 15 minutes.
Serve hot, from the casserole.

Recipe Summary

Course: 
Main Dish
Method: 
Tossed
Ingredient: 
Corn

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