Step 1
If cooking in the oven, preheat the oven to 130°C regular bake.
Step 2
Leave the beef steaks whole for now. Pat dry with paper towels and season on both sides with salt and pepper. Set aside on a plate.
Step 3
Heat a frying pan over a high heat (or use a stovetop-safe casserole dish for this whole process if you have one). When very hot, add a splash of the frying oil, then add the beef in batches and sear to brown all over. Set aside.
Step 4
Reduce the heat to medium and add the butter or olive oil to the same pan. Add the onion, caraway (if using), capsicum and mushroom (if using), and cook for about 10 minutes until soft. Carefully transfer to a casserole dish or slow cooker. Slice the beef into 5-6cm pieces and add to the dish.
Step 5
Add the chicken stock or water, celery, paprika, flour mixture and pepper. Stir everything to combine. Cover with a lid and bake in the preheated oven for 372 hours, or until the meat is pull-apart tender. (Or, in a slow cooker, cook on high for 3-4 hours or low for 6-8 hours.) Stir once or twice during the cooking time.
Step 6
Remove from the oven (or slow cooker). Discard the celery stalk. If the sauce is too runny, you can transfer it to a saucepan and simmer it for 5-10 minutes until it has thickened to your liking.
Step 7
Stir through the vinegar or lemon juice and most of the parsley. Season with sea salt to taste. Serve with a big dollop of sour cream, a sprinkling of the remaining herbs and cracked pepper, with boiled new potatoes, egg noodles or mash.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (321g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 153 | ||
Calories from Fat: 109 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.1g | 16 % | |
Saturated Fat 5.5g | 28 % | |
Monounsaturated Fat 3.3g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 22mg | 7 % | |
Sodium 147.7mg | 5 % | |
Potassium 252.1mg | 7 % | |
Total Carbohydrate 9.8g | 3 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 7.7g | ||
Protein 2.8g | 4 % | |
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. |
Calories per serving: 153
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