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This recipe uses prime stewing steak, cubed, rather than the usual minced beef. If you use a pressure cooker to cook the beef, it will only take about 35 minutes to do the whole dish from start to finish. SERVES 2 Preparation Time: 15 Minutes |
| 1 lb best stewing steak, cubed | 1 bay leaf |
| 1 tin chopped tomatoes | 1 beef stock cube |
| 1 medium onion, chopped | 1 tblsp sugar |
| 2 cloves garlic, crushed | 1/2 green pepper, chopped |
| 1 teasp dried chili seeds | 1/2 red pepper, chopped |
| 1/2 tin red kidney beans | Fresh coriander, to serve |
| 1/2 tin baked beans |
In a pressure cooker, add the stewing steak, dried chili seeds, bay leaf and 1/2 pint of water. Bring to high pressure and cook for 20 minutes. Release the heat quickly, drain the liquid off and retain.
In a separate large saucepan, heat a little oil and gently fry the onion and peppers until soft, then add the garlic. Crumble in the stock cube, add the tinned tomatoes and sugar, and simmer for about 10 minutes - keep adding some of the reserved liquid so that the mixture does not get dry. Add the kidney and baked beans, and heat through. When the flavours have all melded, and the sauce has thickened a little from the baked bean juices, add in the cooked steak, stir and taste - add salt, pepper and hot sauce to suit your palate.
Serve with rice and some chopped fresh coriander.