Sit and Wait Lemon and paprika beef
‘Sit and Wait’ dishes are the kind of recipes that require minimum expense and preparation, but offer maximum taste. Braised long and slow in the oven then simply reheated later on, they’re the homemade version of the ready meal; discover your own S&W Greatest Hits and you’ll develop an indispensable catalogue of sturdy signature dishes to fall back on when inspiration fails you, whether you’re cooking for friends or hunkering down for a bit of comfort food slobbery on the sofa. Need a Sit and Wait kick start for autumn? Try this:
Serves around 6 people
- 750g braising steak, cut into bite sized pieces
- 2 tbsp oil
- 1 large onion, sliced
- 2 garlic cloves, sliced
- 1 aubergine, cubed
- 1 tbsp paprika (smoked is good)
- 225g tin of tomatoes
- 150ml red wine
- 1 whole unwaxed lemon
- 2 tbsp mango chutney
Preheat the oven to around 150c.
Brown the braising steak (in batches if necessary) in the oil, in an ovenproof casserole dish. Transfer the beef to a plate, then fry the onion, garlic and aubergine in the same pan for a couple of minutes. Sprinkle the paprika over everything, and stir continuously for another minute.
Tip the beef back into the dish and add the tin of tomatoes, red wine and whole lemon. Bring to the boil, cover and slide the whole shebang into the oven for a minimum of two hours (but anything up to three and a half hours won’t do anything any harm).
When the beef is tender, remove the lemon (which by now should be really soft and squishy) with a slotted spoon, pierce it and squeeze all the juice into the casserole itself. Discard the knackered lemon, stir in the mango chutney, turn the oven off and leave the dish to wait for you until you’re ready to eat (it should keep hot for up to two hours).
Serve with crusty bread and butter. What you don’t eat will freeze well.
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