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Beef Catalan

1 onion, sliced
1 clove garlic, crushed
tablespoons oil
1 kg chuck steak, cut into 2.5 cm cubes
2 tablespoons seasoned flour
3 tablespoons tomato paste
3 tablespoons boiling water
1 bouquet garni
1¼ cups red wine or stock
8 small new potatoes
185 g garlic sausage or smoked ham, cubed
salt and pepper
chopped parsley for serving

Fry onion and garlic in oil until golden brown. Toss meat in seasoned flour, add to the pan. Brown well on all sides and add tomato paste diluted with boiling water, bouquet garni and enough wine or stock to cover. Bring to the boil and simmer over a low gas flame for 30 minutes before adding potatoes and garlic sausage. Pour on the remaining wine or stock and simmer until potatoes are cooked, approx. 45 minutes. Season to taste and serve sprinkled with chopped parsley.

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