 |
Prep Time: 15 Minutes Cook Time: 2 Minutes |
Ready In: 17 Minutes Servings: 6 |
|
Ingredients:
2 tablespoons oil |
1 kg blade steaks or 1 kg chuck steak, cut into cubes |
1 large onion, chopped |
1 medium green capsicum, seeded and chopped |
3 stalks celery, chopped |
2 large carrots, sliced |
2 tablespoons honey |
2 tablespoons lemon juice |
2 teaspoons dry mustard |
175 ml tomato sauce |
450 ml water |
salt and pepper |
Directions:
1. Preheat oven to 180°C.
2. Heat the oil in a flameproof casserole.
3. Add the beef and fry briskly on all sides.
4. Add the vegetables and fry a further 5 minutes, stirring occasionally.
5. Mix the remaining ingredients in a bowl, and stir into casserole.
6. Cover and cook for 2 - 2 1/2 hours or until meat is tender.
|
|