Thursday, 22 July 2010

Paprika Beef

 A nice, simple dish that can be made with a relatively cheap cut of beef, such as braising (or chuck) steak.

 When using these cuts of meat, they can be a bit tough, but this problem can be solved by pounding the meat with a meat hammer.  If you don't have one of these, you could always use a rolling pin or something, but you'll need to hit it quite hard.  The advantage of using a meat hammer is that they have a face with a number of sharp points on it which really helps to tenderise the meat.  Anyway, once that's done, cut the meat into strips.

 Then, a hot frying pan, cook the meat along with a roughly sliced onion.

 The frying pan shown here is a cast iron type, which adds a wonderful flavour to many dishes, in particular steak.  However, any frying pan will do really.  While the meat and onions are cooking, season liberally with paprika, freshly ground black pepper and a pinch of salt.  Once the meat is cooked through (roughly 5 minutes per side, if you've pounded it quite thin), transfer to a sauce pan.  Add some water to the frying pan and use a spatula to make sure anything left over from the frying is transferred to the water.

 Remember, this was a cast iron pan!  If you're using a non-stick pan, don't use a metal spatula!  Pour the water from the frying pan into the sauce pan, cover and simmer gently for 20 to 30 minutes.

 That's it!  This is particularly good served with mashed potatoes and peas.

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