Casa
Martin
Cookbook
Stewed Steak
with Prune & Potatoes
The beef in Portugal is rarely hung for anything like as long as we are used to in the UK and for this reason can be tough and lacking in flavour. However long slow cooking in casseroles does make it very palatable.
400g lean Stewing Steak
3 cloves Garlic, crushed
1 Onion, roughly sliced
2 large ripe Tomatoes, peeled & roughly crushed
Small glass of Aguadente or cheap Brandy
½ tsp Sweet Paprika
1 Cinnamon stick or pinch ground cinnamon
1 dstsp Flour
100ml Wine (red or white)
200g Prunes
400g Potatoes
4 tbsp Olive Oil
Cut the beef into 3cm pieces and brown in a casserole or deep pot in 1tbsp oil. Add the onion, garlic and seasonings then the flour. Add the tomatoes, brandy, wine and water and simmer in a low oven or on a low hob covered for 2-3 hrs. Chop the stoned prunes into small pieces, add to casserole and simmer for a further 30 minutes. If the liquid is low then add a little more water. Peel the potatoes, cut into small cubes and fry in the remaining oil until golden and crispy. Serve the casserole and potatoes together garnished with lots of chopped fresh parsley.