Beef & Shitake Braise

Description: You can use a slightly cheaper cut of beef for this recipe if you have longer for it to cook (allow 1-2 hours), but a better cut will be flavoursome after just 45 minutes

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Recipe Image

10mins

45mins

ingredients

Fresh

500g beef
8 eschallot
300g swt potato
1 pnt cherry tom
2 zucchini
2Tb pln yoghurt

Pantry

20g shitake mushrm
Olive oil
3Tb tomato pste
2ts paprika

method

1 Cover dried shitake mushrooms with 1 cup boiling water and allow to steep for 20 minutes
2 Cut beef into thin strips (or buy ready cut - stroganoff)
3 Peel eschallots and leave whole
4 Peel the sweet potato and cut into chunks
5 Heat 2Tb olive oil in a large saucepan and sweat whole eschallots - approx 2 minutes. Add beef strips and brown quickly then reduce heat to low. Add paprika, sweet potato chunks, soaked shitake mushrooms and soaking liquid and bring to a slow simmer. Add cherry tomatoes (whole if small or halved if larger), salt and pepper and tomato paste. Stir till well combined and return to simmer. Leave to cook slowly for 30 minutes (or longer if you have the time or are using stewing beef), adding a little water if it looks too dry.
6 Check that meat is tender - if so, add diced zucchini and cook a further 10 minutes. The liquid should have reduced considerably, if not, raise heat a little and cook with the lid off till sufficient liquid evaporates. Season well with sea salt and pepper. Add plain yoghurt just before serving.

tips

If you wish to add more green vegetables, add some shredded spinach just before adding the yoghurt.
This could also be made in a slow cooker - add the zucchini when you get home!

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