Recipes

Scouse

Ingredients

10 Portions

Diced beef 400g

Onion – Diced 200g

Carrot – Peeled and diced 200g

Swede – Peeled and diced 200g

Potato – Peeled and diced 200g

Salt To taste

Pepper To taste

Gravy Granules As required

Olive Oil For frying

Garlic 1 clove

Mixed herbs pinch

50 Portions

Diced beef 2kg

Onion – Diced 1kg

Carrot – Peeled and diced 1kg

Swede – Peeled and diced 1kg

Potato – Peeled and diced 1kg

Salt To taste

Pepper To taste

Gravy Granules As required

Olive Oil For frying

Garlic 2 cloves

Mixed herbs 1 tbsp

100 Portions

Diced beef 4kg

Onion – Diced 2kg

Carrot – Peeled and diced 2kg

Swede – Peeled and diced 2kg

Potato – Peeled and diced 2kg

Salt To taste

Pepper To taste

Gravy Granules As required

Olive Oil For frying

Garlic 4 cloves

Mixed herbs 2 tbsp

Method

In a large heavy bottomed frying pan add enough olive oil for frying
Heat the pan until smoking then add the diced steak and season with salt, pepper and mixed herbs
Cook until well browned
Add diced onion and garlic and cook for further 5 minutes stirring regularly, turn down the heat to medium and allow to cook for at least 10 minutes
Add enough water to completely cover the meat, bring it to the boil and SIMMER for AT LEAST 3 hours
After 3 hours add the diced carrot, swede and potato and top up with enough water just cover all ingredients
Bring the pan to the boil and SIMMER for 40 minutes, until the vegetables are tender but not over cooked
Adjust the seasoning
IF REQUIRED to add thickness to the sauce, follow the manufacturer’s instructions for the gravy granules
Bake in the oven at 190˚C for 15 minutes or until well risen and browned on the top

Key Points

This dish benefits from a long cook so if you can prepare the vegetables the day before so that you can start the cooking process as soon as possible.

Allergens

None