SERVES 8
-1.2kg/2 1|2 lean braising steak;
-30ml/2tbsp sunflower oil;
-1 large onion chopped;
-2 garlic cloves, finely chopped;
-15ml/1tbsp plain (all-purpose) or wholemeal (whole-wheat) flour;
-300ml/1|2 pint/1|4 cups red wine;
-300ml/1|2 pint1 1|4 cups beef stock;
-30ml/2tbsp tomato puree (paste);
-30ml/2tbsp olive oil;
-1 onion, chopped;
-1 red chilli, seeded and chopped;
-2x400g/14oz cans red kidney beans;
-6 tomatoes, peeled and chopped;
-1 green chilli, seeded and chopped;
-30ml/2tbsp chopped fresh chives;
-30ml/2tbsp chopped fresh coriander;
-150ml/1|4 pint 2|3 cup sour cream;
-sea salt and ground black pepper;
-fresh coriander (cilandro) leaves, to garnish;
-boiled white or brown rice, to serve.
1. Cut the meat into thick strips and cut crossways into small cubes. Heat the oil in a large, flameproof casserole. Add the onion and garlic, and cook, stirring occasionally, for 5-8 minutes until softened but not coloured. Meanwhile, toss a batch of meat in seasoned flour on a plate.
Nutritional info per portion: Energy 362 kcal/1494 kj; Protein 3g; Carbohydrate 11.1g of which sugar 4g, Fat 34.2g of which saturate 21.2g, Cholesterol 86mg, Calcium 51mg, Fibre 2.3g, Sodium 68mg.