Casserole Meat

[macorla]

Name of Recipe: Casserole Meat
Number of People:

Ingredients:
3 cloves of garlic
80 gr  extra  virgin olive oil
150 gr onion
500 gr  diced meat  ( it can be pork, beef etc- the most you like, diced )
150 gr tomato pureé
1 sliced carrot ( or cut into squares)
250 gr water
50 gr  white wine
1 meat cube
salt
pepper
parsley


Preparation:

1.- Put the onions and the cloves of garlic into the TM bowl and chop them for 5 seconds, speed 3  1/2   .   Programme 5 minutes, temp  Varoma, clockwise button   , gentle stir setting  

2.- Put some pepper and salt onto the meat, place the meat it into the  TM bowl and cook for 5 minutes, temp Varoma , clockwise button   , gentle stir setting  

3. Add the carrot (sliced or cut into squares as you like) and cook for 5 minutes, temp Varoma , clockwise button   , gentle stir setting  

4.-  Add the tomato pureé , the water, the white wine, parsley and the meat cube. Add more salt if necessary and cook it for  20 minutes (depending on the meat and how big you diced it) temp Varoma , clockwise button   , gentle stir setting  


Note: If you want a thick sauce, then in step 1 do not chop it at speed 3 ˝ but at Speed Turbo for a few seconds


Photos:

You can see my pictures at my good friend Djali´s blog : http://djali.hazblog.com/Primer-blog-b1/CERDO-CON-TOMATE-Gracias-a-Macorla-b1-p60.htm

I hope you enjoy it!  

Macorla


Tips/Hints:

members' comments

JD - I made a version of this casserole with what I had on hand.  It was so good, it will now be my basic stew base and I can add whatever I have on hand to vary it.   The changes I made are as follows:-  Only used 30g olive oil, used a can of tomato supreme instead of the puree, red wine instead of white wine and I added 1 zucchini too.  I used oyster blade steak, my favourite for this type of dish as it doesn't dry out as much as some stewing steak and after 9 minutes on the varoma setting, I cut it back to 90^o and cooked it a further 35 minutes.  I thickened it with a little cornflour mixed with water and cooked it another 5 minutes.  It was delicious served with mashed potato and peas.  Thanks a lot Macorla.

[brazen20au]

mmm looks good!

[Thermomixer]

Good work - thanks for that. 

[macorla]

I promised the picture, and here it is (although it was taken last year)

               

Have a nice week! 

[Thermomixer]

Thanks for the picture - looks delicious, but with the temperature reaching 40 degrees, I might do salad tonight.

[UnConundrum]

But perfect for us   Expecting 6 inches (15 cm) of snow tomorrow.

[Amanda]

41C here today, too, so salad for us tonight!

[judydawn]

A nice cool, wet day here so I thought I'd do a version of this casserole with what I had on hand.  It was so good, it will now be my basic stew base and I can add whatever I have on hand to vary it.   The changes I made are as follows:-  Only used 30g olive oil, used a can of tomato supreme instead of the puree, red wine instead of white wine and I added 1 zucchini too.  I used oyster blade steak, my favourite for this type of dish as it doesn't dry out as much as some stewing steak and after 9 minutes on the varoma setting, I cut it back to 90o and cooked it a further 35 minutes.  I thickened it with a little cornflour mixed with water and cooked it another 5 minutes.  It was delicious served with mashed potato and peas.  Thanks a lot Macorla 

[brazen20au]

thanks for reminding us of a great winter recipe