ingredients
to serve 6
2 pound Stewing beef
1/4 cup Pork dripping/lard
1/2 pound Onions
2 Garlic cloves
1 tbsp All purpose flour
1 Beef stock cube
1 pint Boiling water
Salt and pepper
1/2 tsp Dried marjoram
1/2 tsp Caraway seed
Brown sugar
1/2 tsp Paprika
1/2 pound Potatoes
2 Green peppers
5 Tomatoes
1/4 pint Red wine
1/4 pint Carton of soured cream (optional)
method
1. Cube beef. Heat dripping in a large saucepan. Add beef and fry till meat is brown on all sides. Peel and chop onions and garlic. Add to meat and cook till transparent.
2. Sprinkle in flour and stir into mixture. Mix stock cube into boiling water and pour over meat. Season with salt, pepper, marjoram, caraway seed, a pinch of sugar and paprika. Cover tightly and cook gently for 1 1/4 hours.
3. Peel and roughly chop the potatoes. Deseed and slice peppers. Blanch, peel and chop tomatoes. Add all to pan, cover and cook for a further 25 minutes.
4. Add wine and check seasoning. Bring to simmering point and stir in soured cream, if using, or serve it separately.
