Madagascan beef

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* 600 g (1 lb 5 oz) beef steak (such as topside, rump or fillet) cut into bite-sized pieces
* 1 onion, thinly sliced
* 2-3 cloves garlic, finely chopped
* 1 tablespoon (peeled) fresh root ginger, finely chopped or cut into thin strips
* 4 tomatoes, chopped
* salt and freshly ground black pepper, to taste
* 2 tablespoon light olive oil
* 500 ml (18 fl oz) cold water
* 400 g (14 oz) small salad potatoes, such as charlotte, juliette or asperge (peeled, if desired), cut in half lengthways
* 1 tablespoon cornflour
* 1 tablespoon tomato purée
* 25-55 g (1-2 oz) wild rocket (optional)
Place the beef in the actifry pan with the onion, garlic, fresh ginger, 1 tomatoes and seasoning drizzle the oil evenly over the top cook for 5 minutes.
add the cold water to the actifry and cook for 15 minutes, add the potatoes to the Actifry and cook for a further 20 minutes stop the actifry once or twice during cooking and stir the mixture using a wooden spoon or spatula.
Blend the cornflour with a little cold water in a small bowl stir in the tomato puree Pour the cornflour mixture evenly into the actifry and stir in cook for 5­ 10 minutes or until the sauce is thickened, stir in the rocket if using. Serve with cooked fresh vegetables such as broccoli florets and baby carrots.

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