Recipe - Beef Mediterranean

1 pound Rump steak; thinly cut or sliced up
4 tablespoon Sesame oil
1 Crushed garlic clove
1 tablespoon Ginger finely chopped
1 tablespoon Tarragon finely chopped
1 tablespoon Parsley finely chopped
1 tablespoon Chives finely chopped
1 4 ounces tin bamboo shoots
already cut or sliced up
2 ounce Celery cut or sliced up
2 ounce Gherkins
4 ounce Mushrooms
4 fl Brandy
1 tablespoon Green and pink peppercorns
soaked
; in red wine
4 ounce Tinned chopped tomatoes
1 Yellow; green and red
; pepper cut or sliced up
6 fl Red wine
1 tablespoon Tomato puree
3 ounce Broccoli
2 ounce Mange tout
2 ounce Baby sweetcorn

Seal cubes of meat in sesame oil. Add garlic and ginger, finely
chopped herbs, bamboo shoots, celery, gherkins, mushrooms, and brandy
(burn off alcohol by carefully tilting the casserole dish and setting
alight) and stir well.

Add the peppercorns, chopped tomatoes, cut or sliced up peppers and the juice
from the tomatoes and stir gently. Add the red wine and mix in one
tablespoon of tomato puree.

Finally add the mange tout, baby sweetcorn and broccoli. Seal with
lid, turn to lowest possible heat and allow to simmer for 25 minutes
approximately.

Serve with garlic bread.

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Converted by MM_Buster v2.0l.