The dish I decided to do is tried and tested and is the ultimate in comfort food. It is very filling having beef and potatoes and it has that very satisfying black pepper kick. Probably best as a winter dish but I think the summer is over now anyway.
|Beef and Peppercorn Stew|
You will need (these are my proportions and gluten-free):
800g Stewing Steak
2 Teaspoons Cracked Black Peppercorns
2 Tablespoons Oil
3 Gloves Garlic
1 and half Tablespoons Plain Flour (Doves Farm Gluten and Wheat Free)
2 Tablespoons Brandy
750 ml Gluten-Free Beef Stock (2 knoor cubes)
1 Tablespoons Gluten-Free Worcester Sauce (Life)
2 Teaspoons Dijon Mustard
500g Baby new Potatoes
Parsley (if you wish)
To the pan add brandy, mustard and stock. Put the steak back, cover and simmer on the hob for 1.5 hrs (keep checking and stir occasionally).
Parsley to serve.
I like to have it with a pile of green veg at home of an evening or just a simple bowl of it at work with a roll makes a very satisfying dinner.
The proportions made 5 good size work meals - but probably about 4 evening meals.