Al-Ahram Weekly On-line 16 - 22 November 2000 Issue No.508
Published in Cairo by AL-AHRAM established in 1875

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Beef and pickling onions

By Moushira Abdel-Malek

Ingredients:

1 kg diced beef
12 pickling onions (peeled)
125 gms. button mushrooms (canned)
1/4 cup flour (seasoned with salt + pepper + grated nutmeg)
1 cup red wine
1/4 cup beef stock
1tbsp. tomato paste
2tbsp. olive oil
60 gms. butter
I bunch chopped parsley
Salt + pepper

Method:

Toss beef in seasoned flour, shaking off excess. Heat butter and oil in a large pan. Brown meat well in batches. Transfer to a plate. Sauté onions, and mushrooms in same pan until onions are golden. Return meat to pan with cooking juices and combined wine, stock, tomato paste and seasonings. Bring to the boil stirring. Reduce heat. Simmer, covered for one hour. (Remove lid halfway through cooking.) Sprinkle with parsley. Serve with crusty bread and salad.

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