ingredients
serves 4 to 6
1 1/2 pound chuck steak, cubed
2 1/2 cups All purpose flour
salt and pepper
1/2 cup margarine
2 onions, sliced
1 green pepper, deseeded and sliced
1 clove garlic, crushed
3/4 pint beef stock
2 tablespoons tomato puree
1/2 teaspoon Baking soda
1 teaspoon cream of tartar
1 egg, beaten
5 tablespoons milk
1/4 cup walnuts, chopped
method
1. Toss the meat in 1/4 cup of the flour and plenty of seasoning.
2. Melt half the margarine in a flameproof casserole and saute the vegetables and garlic in it for 5 minutes.
3. Remove and reserve the vegetables, then add the meat and cook until browned. Replace the vegetables, add seasoning, stock and the tomato puree.
4. Cover and cook in a moderately hot oven (190°C, 375°F) for 1 1/2 hours.
5. Place the remaining flour and margarine, a pinch of salt, the Baking soda, cream of tartar, egg and milk in the bowl of a food mixer and switch on to a slow speed to make a soft dough.
6. Knead lightly, roll out and cut out 2 inch circles. Place these overlapping, on top of the meat, glaze with a little egg or milk and sprinkle with the walnuts.
7. Return to a hot oven (220c, 425 F) for 20 to 25 minutes. Garnish with parsley before serving.
