Saturday, 31 March 2018

Ground Beef with Shredded Brussels Sprouts

Stir-fry chunks of carrot, diced mushroom, green beans, and onion in olive oil in a large saute pan, until tender (about fifteen or twenty minutes). Add 450g of ground beef to another saute pan and cook at a medium heat. After the beef has begun to brown, stir the beef and the vegetables together, and cook for another twenty to twenty-five minutes at a moderately high heat, stirring every minute or so.

Add the bay leaves (I added two), the beef stock, the paprika and the gravy granules. Add black pepper, a diced half of a green pepper,  Stir together. Cook for another hour, stirring every five minutes, before serving.

Cut the Brussels sprouts into six pieces, and steam under glass for about seven minutes. This is a common way to serve sprouts in Italy.

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