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Al-Ahram Weekly 17 - 23 February 2000 Issue No. 469 
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Published in Cairo by AL-AHRAM established in 1875 |
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Al-Ahram Weekly 17 - 23 February 2000 Issue No. 469
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| Published in Cairo by AL-AHRAM established in 1875 |
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Egypt Region International Economy Opinion Culture Features Focus Profile Travel Living Sports People Time Out Chronicles Cartoons Letters Beef provençale
By Moushira Abdel-Malek
Ingredients:
1 kg beef steaks (diced)
500gms baby potatoes
4 small zucchini (sliced)
12 black olives (pitted)
400gms peeled tomatoes (crushed)
1tsp crushed garlic
2 leeks (sliced)
1 beef bouillon cube + 1 cup water
1 1/2 cups dry red wine
1tbsp all-purpose flour
60gms butter
1 tbsp thyme + salt + pepper + 2 bay leaves
Method:
Melt butter in a large saucepan. Add steak in single layer. Fry until well browned all over. Remove from pan. Add leeks and garlic. Stir fry until leeks are lightly browned. Stir in tomatoes, bay leaves, thyme, water and bouillon, wine, potatoes and steak. Season, bring to the boil, reduce heat, cover, and simmer for 40 minutes. Add zucchini and olives. Cook for further 10 minutes. Blend flour with 2tbsp of water. Stir into mixture, over heat, until mixture boils and thickens. Stir in 1tbsp cream and remove from heat (optional). Remove bay leaves and serve with rice and a green salad.NB Alcohol used in cooking loses its alcoholic content and only retains its flavours.
