This recipe serves 4. You can alter any of the ingredients to suit your dietary requirements, for example replacing the double cream with creme fraiche or quark ... I always find it is best to experiment to suit your own taste for spice & seasoning too once you have made it for the first time:
4 tablespoons of olive oil
One large onion quartered
600g lean chuck steak cut into large cubes
3 tablespoons Karen's Spicy Marinade
4 tablespoons of tomato puree
400g tin of chopped tomatoes
Pack of mushrooms quartered
Dash of double cream (optional)
Salt & pepper to taste
Fresh coriander (optional)
Heat oil on a medium heat in wok or similar & add onion & cook for 2 minutes.
Add beef, stirring occasionally to brown all surfaces then add the marinade & puree, mixing well. Add tinned tomatoes, mushrooms, salt & pepper, then turn down heat to the lowest setting & leave to cook uncovered for 1 hour, stirring occasionally.
After this time taste, add seasoning if required & at this point add the cream too, garnish with fresh coriander. Delicious served with basmati rice & naan.
Cost of marinade per serving 35p.