Beef With Corn And Tomatoes
|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|
|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)|
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.