Beef and mushroom stew
|10 g||chantarell mushrooms — dried|
|600 g||beef — stewing meat, cubed|
|15 ml||fresh chillies — 573|
|1||onion — chopped|
|3||garlic — cloves, chopped|
|125 g||mushrooms — white, sliced|
|125 g||brown mushrooms — sliced|
|125 ml||wine — dry white|
|1 400 g||tinned tomatoes|
|120 ml||tomato paste|
|30 ml||fresh oregano|
|30 ml||fresh basil|
|salt and freshly ground black pepper|
|90 ml||yoghurt — plain|
|couscous — or rice, to serve|
Put the chanterelle mushrooms into the hot water for 30 minutes.
Heat the oil in a large pot and fry the beef, in batches, until brown.
Remove from the pot.
Add the olive oil
to the same pot, heat and brown the onion and garlic on medium heat for
3-4 minutes. Add the white and brown mushrooms and cook for another 3-4
minutes until all the liquid has evaporated and the mushrooms
Return the meat to the pot.
Add the wine and heat until the mixture starts boiling.
Reduce the heat
and add the tin of tomatoes, tomato paste, sugar, bay leaves, oregano
and basil. Season lightly with salt and pepper.
Bring to the boil, cover and simmer for at least 2 hours or until the meat is soft.
Stir in the yoghurt.
Garnish with fresh oregano and serve with couscous or rice.
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