I remember the aroma of this meal wafting through Baba’s kitchen from an early age. The flecks of fresh parsley coating the noodles and the thick, meaty gravy glistening. Of course, this was never the only part of the meal- Baba would expect you to load your plate up with chicken lasagna, schnitzels, rissoles, fried potatoes and salad- but it was always my favourite.
“If you don’t eat it’s going in the rubbish!” She would declare with a shake of her head, until we could barely roll ourselves away from the table. Particularly after sampling the array of cakes and fresh fruit accompanied by a strong coffee.
With the weather turning grey and woolly blankets being tugged out of their boxes, this is a simple, hearty, warming meal that even the kids will love. You can make it either on the stove top or in a slow cooker.
1 kg Gravy beef (can also use chuck/rump)
2-3 Green Capsicums
2 Cans Tomatoes
1 tablespoon Paprika
1 tablespoon Vegeta (vegetable stock powder)
Sprinkle of Hot Paprika
Salt and pepper
Fresh Parsley, chopped
1. Chop onions and leeks and add to the pan with a swirl of olive oil. Cook until soft.
2. Meanwhile, remove core from capsicums and leave in large pieces.
3. Add the whole pieces of meat to the pan on top of the onion mixture. Do not stir.
4. Add the capsicum and tomatoes on top, along with the spices, stock powder and salt and pepper.
5. Leave to simmer until meat is tender and gravy thickened. (Or leave for 6 hours on low in slow cooker, taking lid off for final hour and putting on high to thicken the sauce).
6. Add fresh parsley and serve with crusty bread, spaghetti or mashed potato.