Yield: 1 servings
|6||Eye fillet steaks; or other chosen cut|
|; (preferably without|
|2 tablespoons||Olive oil|
|1 teaspoon||Minced garlic|
|1 large||Onion; finely chopped|
|2 cups||Button mushrooms; sliced thinly|
|¼ cup||Porcini mushrooms; (soaked, drained and|
|; chopped) optional|
|2||Red peppers; finely julienne|
|2 tablespoons||Tomato paste|
|1 tablespoon||Brown sugar|
|1 cup||Chicken; beef or vegetable|
|8 smalls||"Pontiac" potatoes; unpeeled|
|Plenty of freshly ground pepper|
Heat the olive oil and sear the meat quickly to seal in the juices. Remove and keep warm. Add the garlic, onions, mushrooms and red pepper slices and cook for about 10 minutes until soft.
Add the tomato paste, paprika, salt, sugar and stock to the vegetable mixture and bring to the boil, stirring until well combined. Place half the mixture on the base of a casserole dish and cover with the remaining sauce.
Bake at 170c. for 45 minutes, then add the thickly sliced potatoes and mix well. Return to the oven and cook for a further 45 minutes or until the potatoes are tender and the meat cooked through.
Sprinkle with parsley if desired.
Converted by MC_Buster.
Per serving: 884 Calories (kcal); 56g Total Fat; (54% calories from fat); 40g Protein; 65g Carbohydrate; 155mg Cholesterol; 6795mg Sodium Food Exchanges: ½ Grain(Starch); 4 Lean Meat; 9½ Vegetable; 0 Fruit; 8 ½ Fat; ½ Other Carbohydrates Converted by MM_Buster v2.0n.