STEAK AND STOUT

The addition of mince to this recipe gives the gravy a depth and character all its own.

Serves 4–6

         2 tablespoons olive oil

         750g lean diced beef (chuck, gravy beef or blade)

         250g good-quality beef mince

         2 onions, chopped

         1 clove garlic, crushed

         375ml stout

         1 teaspoon salt

         ¼ cup tomato sauce (ketchup)

         3 teaspoons cornflour mixed with ¼ cup cold water

Heat the oil in a saucepan over medium–high heat and brown the diced steak and mince together, stirring often to break up the mince.

Add the onion and garlic and cook for 2 minutes more. Add the stout, salt and tomato sauce and bring to the boil, then reduce heat, cover the saucepan and simmer for 2 hours or until the beef is tender. Thicken if necessary with some or all of the cornflour paste.

VARIATION

The mixture can easily be turned into a pie. Place the meat mixture in a casserole dish and place a sheet of thawed ready-rolled puff pastry over the top. Fold the excess pastry in to fit the dish. Alternatively, make your own shortcrust pastry. Prick pastry with a fork in several places. Bake at 200°C for 20 minutes or until the pastry is puffed and golden.