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  • Chilli Beef Ragout With Avocado Salsa

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    Chilli Beef Ragout With Avocado Salsa
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 lrg onion, minced
    • 2 x cloves garlic, crushed
    • 2 Tbsp. oil
    • 1 Tbsp. chilli seasoning
    • 1 kg diced Tenderbeef steak
    • 1 x 420 gram can minced tomatoes
    • 1 c. button mushrooms
    • 1 tsp beef stock pwdr
    • 1 can beer, your favourite
    • 2 tsp wine vinegar
    • 2 Tbsp. tomato puree
    • 1 tsp fresh thyme
    • 1 tsp oregano
    • 1 x red pepper, minced
    • 1 x 420 gram can kidney beans salt and grnd black pepper
    • 1 x diced avocado
    • 2 x minced tomatoes
    • 2 Tbsp. fresh coriander
    • 2 Tbsp. fresh chives
    • 150 ml lowfat sour cream
    • 1 x lime

    Directions

    1. Chilli Beef Ragout:Place the oil into a large saucepan. Add in the onion, garlic, cook for 2-3 mins.
    2. Add in the chilli seasoning and beef, cook for 5-6 mins till proportionately browned.
    3. Add in the tomatoes, mushrooms, stock cube, beer, vinegar, tomato puree.
    4. Stir well, add in the seasoning and herbs.
    5. Simmer for 1 hour 20 mins.
    6. Add in the red pepper, kidney beans, simmer for a further 20 mins till the meat is really tender.
    7. Salsa:Mix avocado, minced tomatoes, coriander, chives, lowfat sour cream and the juice of 1 lime together.
    8. Top each meal with a spoonful.
    9. This ragout is great served on tacos or possibly tortillas, on rice, pasta or possibly with boiled potatoes, or possibly simply heaps of crusty Vienna loaf.

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