beef and red wine casserole.
2 cups of water, (500mls)
1kg beef skirt steak, trimmed, diced into 3cm peices
2 medium brown onions, cut thickly
2 tablespoons olive oil
6 crushed cloves of garlic
2 cups (500mls) beef stock
2 cups (500mls) dry red wine
1 tablespoon of fresh, finley chopped rosemary
1 tablespoon of fresh, finely chopped flat leaf-parsley
500g fresh fettuccine
1, combine the water, steak, onion, oil, garlic, stock, and paste in deep pan 3ltr (12 cups) microwave safe dish; cook covered on high for 50 mins, stirring every 15 minutes to ensure steak remains covered in cooking liquid. uncover and cook on high for about 10 mins or until steak is tender, stir in herbs.(obviously when camping you cant use a microwave, so combine all ingrediants, except the herbs, into the camp oven and cook untill steak is tender, stir in herbs then proccede with next step)
2, during final 10mins of cooking the cassorole, cook pasta in a large saucepan of boiling water, uncovered, until just tender; drain.
3, divide pasta among serving dishes, top with beef cassorole.
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