Sumith
Chef’s Corner
We held another menu tasting session this Spring, thank you to the residents for your valuable feedback. Sumith designs the menu based on nutrition and resident preferences. Here is a popular favourite.
Beef Ragout serves 20 Ingredients
1.5kg gravy beef steak, lean 4 tablespoons plain flour 1 tablespoon canola oil 6 cloves crushed garlic
200gr sliced pancetta, diced 3 cups (750mls) dry red wine 1 cup (S00mls) beef stock 3 tablespoons low salt tomato paste 2 tablespoons Dijon mustard 2 tablespoons of thyme 8 medium (560grs) sliced carrots 1 bunch ( 450gr) spring onions
Method 1. Dice steaks into 3cm cubes. 2. Toss steak in flour; shake off excess. 3. Heat the oil in a large pan; cook steak, in batches, until browned; remove from pan 4. add garlic and pancetta to pan; cook stirring until pancetta is crisp. 5. Return steak to pan with wine, stock, paste, mustard, thyme and carrots; simmer covered for 2 hours. 6. Add onions, simmer covered for 20 minutes. Serve hot.
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