Tuesday, April 21, 2009

chunky chilli casserole

heat a dash of olive oil in a large casserole dish. dice 1kg of steak (i use sirloin or rump) and fry with 250g smoked bacon that has been cut into bite-size pieces. remove from pan.

fry 1 large sliced onion, 3 celery sticks, 3 crushed dried bird’s eye chilli’s, 2 chopped carrots and 1 chopped courgette for about 5 minutes. add 1 generous tablespoon of smoked paprika and fry for a further 2 minutes.

return the meat, add 700g passata (or 2 tins of chopped tomatoes) and 500ml beef stock.

bring to boil, cover and simmer gently for about 1 hour until the meat is tender and the sauce has thickened nicely. sprinkle with freshly chopped parsley and serve.

…with mashed potatoes, crusty bread, whatever takes your fancy.

2 comments:

Stella Jones said...

Sounds delicious! Is there any particular reason why you use olive oil, rather than canola oil in this recipe?
Blessings Star

Hannah said...

Hi Shadow,

Thanks for dropping by my site and foe leaving a comment, I really appreciate it.

:-)