Roger Whittaker

View Roger Whittaker's profile on LinkedIn

Valid XHTML 1.0 Transitional

Beef Roganoff

Tuesday 16th September 2008

  • 0.5 kg stewing beef, diced
  • 2 onions
  • olive oil
  • 0.5 kg mushrooms, cut in quarters
  • red wine
  • mushroom ketchup
  • salt to taste
  • ground black pepper

Cut the onions into chunks and voozh them with oil (enough to make a thinnish paste, which shouldn't be quite smooth). Cook the meat in this, together with mushrooms, mushroom ketchup and seasoning. Estimate the right amount of pepper and mushroom ketchup by common sense, then double the amounts. Sling it all in, with a couple of glasses of wine. Cook on a lowish heat for a couple of hours. Serve with rice or new potatoes and salad or green vegetables.