A rich beef treat!
Ingredients
- 400 g chopped tomatoes
- 350 ml red wine (medium-bodied)
- 1.5 tblsp flour
- 4 onions (chopped)
- 2 tblsp olive oil
- 1 kg round steak (in cubes and trimmed)
- 1 tsp sugar
- 2 bay leaves
- salt and freshly ground black pepper
To Finish:
- 3 anchovies
- 2 cloves garlic
- 1 lemon rind
- 1 large red chilli
Method
- Fry the onions in the oil in a large sauce pan until they are soft. This will take approx seven to ten minutes.
- Then toss the beef in seasoned flour and separately brown the meat in a hot frying pan, taking care not to overload the pan as the meat will stew rather than brown.
- Add the meat back to the saucepan and deglaze the frying pan with some red wine. Pour these juices over the meat and mix in the remaining red wine.
- Bring the mixture to a boil, and then reduce it to a simmer for approximately ten minutes.
- Add in the chopped tomatoes along with the bay leaves, salt, pepper and sugar.
- Bring the sauce to the boil, cover with a lid and allow to cook gently for approx two hours until the meat is nice and tender.
- Occasionally, turn the meat over and check that it is not sticking to the bottom of the pan and add in a little hot water if needed.
- And then we move on to the extra little Sicilian touch. Finely chop the anchovies, lemon rind, garlic and chilli.
- When the beef is ready, add in the minced seasoning and add salt and pepper to taste, and you have transformed the dish.
