Forks&Corks: Gyuvetch

Society | February 9, 2007, Friday // 00:00

Ingredients:

2 tbsp Oil; 900g/2lb Braising Steak, cubed; 1 Large Onion, chopped; 600ml/20fl.oz. Fresh Beef Stock; 1 level tbsp Paprika (check ingredients); 225g/8oz Rice; 100g/4oz Mushrooms, halved; 4 Large Tomatoes, chopped; 100g/4oz Whole Olives; 25g/1oz Butter; 1 tbsp Sugar; Salt and Black Pepper ; Freshly chopped Parsley to serve

Preparation:

Preheat the oven to 180C, 350F, Gas Mark 4. Heat the oil in a large saucepan, add the meat and brown on all sides. Add the onions, stock, paprika and rice, mix well then bring to the boil, reduce the heat and simmer for 15 minutes. Add the mushrooms, tomatoes, whole olives, butter, sugar, salt and pepper, mix well and cook for further 5 minutes. Transfer to an ovenproof casserole, cover and bake for about 45 minutes. Sprinkle with parsley just before serving.

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