The beef was browned in a saute pan with a drizzle of sunflower oil. Started at a high heat, and then lowered, stirring regularly.
After ten to fifteen minutes I added two medium sized diced onions, and two diced carrots. Stir-fried for fifteen minutes or so until the onions became semi-transparent.
I added half a green bell pepper, cut into strips. Cooked for another five minutes before I added about half a pint of boiling water, a little tomato puree, and vegetable and beef stock. I added diced pieces of three large mushrooms.
Stirred thoroughly, and simmered under glass at a low heat for another hour and a half, until the beef is deliciously tender.
The chips were made with two medium sized potatoes, flat cut, and then divided up. The salsa they were dipped in was made with tomato ketchup, some chilli powder, oregano, salt, sunflower oil, and a little Worcester sauce. Cooked in the oven in a roasting tray at around 180 deg C for between twenty and twenty five minutes, depending on their thickness. Turn the chips once. Watch carefully!
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