Australian Beef Hotpot
|Chuck steak||1 1⁄2 Pound (700 Gram)|
|Oil||30 Milliliter (2 Tablespoon)|
|Onion||1 Large, skinned and sliced|
|Cooking apple||1 Small, peeled, cored and diced|
|Curry powder||15 Milliliter (1 Level Tablespoon)|
|Canned tomatoes||8 Ounce (226 Gram)|
|Seedless raisins||2 Ounce (50 Gram)|
|Beef stock||1⁄2 Pint (300 Milliliter)|
|Freshly ground pepper||To Taste|
|Brown sugar||15 Milliliter (1 Level Tablespoon)|
|Cornflour||15 Milliliter (1 Level Tablespoon)|
Slice the meat thinly and cut it into 2.5-cm (1 -in) squares.
Heat the oil in the uncovered pressure cooker and brown the meat on all sides.
Remove the meat from the cooker.
Put the onion and apple in the cooker and cook until the onion is soft, for about 3 minutes.
Add the curry powder and cook for 1 more minute, stirring.
Then stir in the tomatoes with juice, raisins, stock, seasoning and brown sugar and bring to the boil uncovered.
Return the meat to the cooker.
Put on the lid and bring to high(15 lb) pressure.
Cook for 15 minutes.
Reduce pressure quickly.
Blend the cornflour to a smooth cream with a little water and stir in a little of the hot cooking liquid.
Add the mixture to the cooker and bring back to the boil, stirring, and cook until the gravy thickens.