BEEF AND TOMATO CASSEROLE
Köttgryta med tomater
1 lb tomatoes
2/3 cup dry white wine
¼ cup seedless green or black olives
1/3 cup fresh or 2 teaspoons dried tarragon
1 teaspoon ground coriander
½ teaspoon ground black pepper
2 tablespoons tomato paste
Heat the oven to 200°C/390F. Place the oven rack in
the lower part of the oven.
Köttgryta med tomater
It takes a lot of tomatoes to make this delicious
dish, so next time tomatoes are on sale in your store, buy a large amount and
make this!
4 servings
1½ lbs boneless beef, e.g. thick flank or rump steak
3 garlic cloves1 lb tomatoes
2/3 cup dry white wine
¼ cup seedless green or black olives
1/3 cup fresh or 2 teaspoons dried tarragon
1 teaspoon ground coriander
½ teaspoon ground black pepper
2 tablespoons tomato paste
Trim and cut the room-tempered meat in cubes, 2 x 2
cm. Peel and coarsely chop one of the onions, all the garlic and the tomatoes.
Put it all with the wine in a wide, shallow saucepan, cover and quickly bring
to a boil. Boil slowly together for about 10 minutes until purée-like. Use a
hand mixer or a food processor if you want it to be completely smooth.
Cut the other onion in nice rings. Put meat, onions,
olives, oregano, coriander and pepper in a spatious oven-proof dish, pour on
the tomato paste and cover with a lid or with aluminum foil. Put in the oven
for 1 to 1½ hours or until the meat is tender and done. Serve immediately with
boiled potatoes or rice.
Enjoy!
Bella
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