Sunday, October 23, 2011

Catalan Stew

This is a delicious mixture of beef and sausage from Catalonia.

  • 2 lb/ 1 kg minced beef
  • 8 oz / 250 g butifarra (Spanish pork sausage), sliced
  • 2 onions, chopped
  • cooking oil
  • 2 tomatoes, chopped
  • 2 carrots, chopped
  • I oz / 25 g/ 1 tbsp flour stock
(serves 6)

Heat oil in a flame-proof casserole and fry the mince until it is just cooked, then remove it. Fry the carrots, onions and tomatoes in the same pan for a few minutes. Stir continuously to prevent sticking. Blend in the flour and cook for a few more minutes. Add the cooked mince. Cover with hot stock and simmer gently for about 45 minutes. If necessary add more hot stock. When cooked, arrange the slices of butifarra around the edge of the casserole and heat in a hot oven at gas mark 6/ 400°F / 200°C.

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