Thius week's recipe is a mild success‚ I do however know how to make it awesome just let it cook for a bit longer than I did and it should be perfect.
You need about 500 to 600 grams of beef‚ generally you want the slightly tougher parts because you'll let it cook for quite some time anyway. No need to use expensive tender parts when the cheap one will taste exactly the same in the end (or probably even better). Start by shortly frying them in a fair bit of butter after having cut them in cubes of about 3 x 3 cm (standard size I guess :p). Add 2 chopped onions‚ a clove of garlic‚ 300 ml of beef stock‚ one bayleaf‚ a bit of oregano and some cumin seeds. Let it simmer for about 20-25 minutes (this is a guesstimation‚ my cookbook didn't have cooking times for this recipe).
While this is cooking you have to thinly slice one red and one green capsicum and add them to the meat. After another 15-20 minutes add around 200 grams of mushrooms and 2 to 3 tablespoons of concentrated tomato paste (to taste really) and a bit of cream to thicken the sauce. If the sauce is still too runny (which is quite possible) you can always use some corn starch and water or milk to thicken it. Let it simmer for a few more minutes until the meat is tender enough to eat (that's what went wrong with me today‚ I wasn't patien enough and the meat was still a bit tough).
You can eat this with rice or pasta or even potatoes‚ very versatile and yummy!
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