Italian style sweet and sour beef
3
Points®
Total time: 2 hr 55 min • Prep: 45 min • Cook: 2 hr 10 min • Serves: 6 • Difficulty: Easy
This rustic Italian delight is the ultimate comfort food dish
Ingredients
Dried mushrooms
20 g, porcini variety
Olive oil
1 tbs
Beef chuck steak, raw
800 g, (buy 1kg) cut into 3cm pieces
Brown onion
1 medium, finely chopped
Carrot(s)
1 medium, finely chopped
Celery
2 stick(s), finely chopped
Garlic
2 clove(s), crushed
Prosciutto fat trimmed
45 g, (3 x slices) chopped
Fresh rosemary
1½ tbs, chopped
Red wine
½ cup(s), (125ml)
Tomato paste
2 tbs
Balsamic vinegar
2 tbs
Brown sugar
1 tbs
Beef stock cube
1 individual, to make 2 cups (500ml) of gluten free stock
Fresh flat-leaf parsley
¼ cup(s)
Instructions
1
Preheat oven to 180°C. Place the mushroom in a medium bowl. Cover with 2 cups (500ml) cold water. Stand for at least 15 minutes.
2
Meanwhile, heat the oil in a large flameproof casserole dish over high heat. Cook the beef, in batches, stirring occasionally, for 5 minutes or until browned. Transfer to a plate.
3
Add onion, carrot, celery, garlic and prosciutto to same dish and cook, stirring, for 5 minutes or until vegetables soften. Add the rosemary and cook, stirring, for 1 minute or until fragrant.
4
Add the mushroom, along with the soaking liquid, wine, paste, vinegar, sugar and stock and bring to the boil. Cover dish with lid and transfer to oven. Cook for 1 hour. Remove lid and cook for 40 minutes or until beef is very tender and sauce thickens. Stir in half the parsley. Season with salt and pepper. Serve sprinkled with the remaining parsley.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.