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Name: Chilli Beef Ragout with Avocado Salsa
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6
Cuisine: American
Ingredients: 1 lg Onion chopped; 2 Garlic crushed; 2 tb Vegetable oil; 1 tb Chilli seasoning; 1 kg Diced Tenderbeef steak; 1 420 gram can chopped; 1 c Button mushrooms; 1 ts Beef stock powder; 1 cn Beer; your favourite; 2 ts Wine vinegar; 2 tb Tomato puree; 1 ts Fresh thyme; 1 ts Oregano; 1 Red pepper; chopped; 1 420 gram can kidney beans; Salt and ground black pepper

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INGREDIENTS

1 lg Onion ; chopped
2 Garlic ; crushed
2 tb Vegetable oil
1 tb Chilli seasoning
1 kg Diced Tenderbeef steak
1 420 gram can chopped
1 c Button mushrooms
1 ts Beef stock powder
1 cn Beer; your favourite
2 ts Wine vinegar
2 tb Tomato puree
1 ts Fresh thyme
1 ts Oregano
1 Red pepper; chopped
1 420 gram can kidney beans
Salt and ground black pepper

Servings

INSTRUCTIONS

MMMMM-----------------------AVOCADO SALSA---------------------------- 1 Diced avocado 2 Chopped tomatoes 2 tb Fresh coriander 2 tb Fresh chives 150 ml Sour cream 1 Lime Chilli Beef Ragout: Place the oil into a large saucepan. Add the onion, garlic, cook for 2-3 mins. Add the chilli seasoning and beef, cook for 5-6 mins until evenly browned. Add the tomatoes, mushrooms, stock cube, beer, vinegar, tomato puree. Stir well, add the seasoning and herbs. Simmer for 1 hour 20 mins. Add the red pepper, kidney beans, simmer for a further 20 mins until the meat is really tender. Salsa: Mix avocado, chopped tomatoes, coriander, chives, sour cream and the juice of 1 lime together. Top each meal with a spoonful. This ragout is great served on tacos or tortillas, on rice, pasta or with boiled potatoes, or simply heaps of crusty Vienna loaf.

NOTES

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Chilli Beef Ragout with Avocado Salsa

1 lg Onion chopped
2 Garlic crushed
2 tb Vegetable oil
1 tb Chilli seasoning
1 kg Diced Tenderbeef steak
1 420 gram can chopped
1 c Button mushrooms
1 ts Beef stock powder
1 cn Beer; your favourite
2 ts Wine vinegar
2 tb Tomato puree
1 ts Fresh thyme
1 ts Oregano
1 Red pepper; chopped
1 420 gram can kidney beans
 Salt and ground black pepper

MMMMM-----------------------AVOCADO SALSA----------------------------      1    Diced avocado      2    Chopped tomatoes      2 tb Fresh coriander      2 tb Fresh chives    150 ml Sour cream      1    Lime   Chilli Beef Ragout:    Place the oil into a large saucepan. Add the onion, garlic, cook for  2-3 mins.    Add the chilli seasoning and beef, cook for 5-6 mins until evenly  browned.    Add the tomatoes, mushrooms, stock cube, beer, vinegar, tomato puree.    Stir well, add the seasoning and herbs.    Simmer for 1 hour 20 mins.    Add the red pepper, kidney beans, simmer for a further 20 mins until  the meat is really tender.    Salsa:    Mix avocado, chopped tomatoes, coriander, chives, sour cream and the  juice of 1 lime together.    Top each meal with a spoonful.    This ragout is great served on tacos or tortillas, on rice, pasta or  with boiled potatoes, or simply heaps of crusty Vienna loaf.

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Nutrition

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Serving Size: 1 Serving (208g)
Recipe Makes: 6 servings

Calories: 42
Calories from Fat: 28 (67%)

Amt Per Serving		% DV

	Total Fat 3.1g	4 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 1.9g
	Polyunsanturated Fat 0.9g
Cholesterol 0mg		0 %
Sodium 29.1mg		1 %
Potassium 111.3mg		3 %
Total Carbohydrate 3.2g		1 %
	Dietary Fiber 0.6g	2 %
	Sugars, other 2.6g
Protein 0.7g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 42

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