Ingredients:
1 tablespoon olive oil
250 g lean bacon rashers, diced
2 cloves garlic, crushed
1 brown onion, coarsely chopped
800 g beef topside, cut into about
3 cm cubes
2 tablespoons seasoned flour
420 g can vegetable beef soup
415 g can chopped or crushed tomatoes
2 cups water
3 tablespoons barbeque sauce
1 tablespoon Worcestershire sauce
250 g button mushrooms, cut into half
Serves 8
Method:
Heat oil in a heavy based heatproof
saucepan or casserole dish. Fry bacon, garlic and onion, stirring frequently
for 4-5 minutes or until onion softens. Remove to a small bowl, using a slotted
spoon.
Toss the beef and seasoned flour
together in a plastic bag until well coated. Reheat oil and brown beef in
batches.
Return bacon mixture and beef. Stir in
soup, tomatoes, water and sauces until combined.
Cover and simmer for 15-20 minutes.
Add the mushrooms.
Cover and continue to simmer or bake in
a slow oven (160 C) for a further 40 minutes or until beef is tender.
Serve with mashed parsley potato,
cooked pasta, steamed rice or fresh home baked bread (if you have a bread
maker!) and seasonal vegetables.
Tips:
I often leave this meal to simmer in a
slow oven or crock
pot while collecting the kids from sport.
It is also a great meal to have ready
for reheating after busy carnival days.
A can of crunchy cut vegetables can be
added at the last minute. They only need to heat through as they are already
cooked.
Nutrition information per serve:
Energy 1130 kJ
Protein 31 g
Fat 8 g
Carbohydrate 20 g
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