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Emile Henry & you
Ingredients
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- 800g / 1 ½ lb tender beef (steak, ribs etc.)
- 600g / 1 ¼ lb potatoes
- 200g / 7oz chopped tomatoes
- 2 to 3 onions
- 150ml / 5 fl oz thick cream or sour cream
- 1-2 tbsp flour
- 1 tbsp mustard
- 2 tsp paprika
- 100ml / 3 ½ fl oz olive oil
- Thyme, rosemary, garlic, salt and pepper
1/ Peel the potatoes and cut into pieces, Place in a dish with the thyme, rosemary and garlic. Season with salt and pepper and cook in the oven at 210C / 410°F / Gas Mark 6 for 30 minutes.
2/ Cut the meat into strips along the muscle fiber and season with salt and pepper.
3/ Mix the meat with the flour, making sure it is well covered.
4/ Sauté the chopped onions in the olive oil in the ceramic casserole dish over a fairly high heat.
5/ Add all the meat and brown for 3-4 minutes.
6/ Mix the mustard with the paprika and a little water and add the mixture to the meat.
7/ Add the tomatoes and the cream.
8/ Leave to reduce, stirring until the cream thickens.
9/ Put the lid on the casserole dish and leave to simmer over a low heat for 15- 20 minutes, until the meat has absorbed nearly all the sauce.
10/ Serve with the potatoes and chopped parsley.
