Freezing Suitable: reheat in 325°F (170°C) Gas 3 oven for 20 minutes, then add vegetables
ingredients
2 1/2 pound Braising steak
1/4 cup Lard
2 Onions
1 tbsp Paprika
1/2 tsp Caraway seeds
1 1/2 cups Beef stock
Salt and pepper
2 Green peppers
1/2 pound Tomatoes
1 pound Potatoes
method
1. Preheat the oven to 325°F (170°C).
2. Cut steak into four equal-size pieces. Melt half the lard in a flameproof casserole, add the steaks and brown quickly on both sides. Remove from casserole and reserve.
3. Peel and chop the onions. Add remaining lard to casserole and fry onions gently for about 10 minutes till golden, stirring frequently. Remove casserole from the heat and stir in the paprika, mixing well. Add the caraway seeds, one-third of the stock, the steak and seasoning. Cover and cook in the oven for 1 1/2 hours.
4. Meanwhile, deseed and slice peppers. Blanch, peel and chop tomatoes. Peel and thinly slice potatoes. Remove casserole from oven and stir in remaining stock, peppers, tomatoes and potatoes. Cover and cook for a further 30 minutes till potatoes are tender. Taste and adjust seasoning.
5. Lift out meat and place in individual deep serving plates. Spoon vegetables and sauce over.
