Month: July 2013

Ingredients

500g baby new potatoes
2 onions, sliced
2 red peppers, deseeded and cut into strips
200g cooking chorizo, sliced
4 eggs

Method

Steam the potatoes for 15-20 mins or until cooked.

Heat 1 tbsp oil in a non-stick pan. Add the onions and peppers, then cook for about 10 mins until soft. Push the peppers to the side of the pan and add the chorizo, sizzling until cooked though and releasing its oils. Transfer to a plate.

Once cool enough, halve the potatoes. Heat 1 tbsp oil in another non-stick pan and tip in the spuds. Fry for about 10 mins until golden and beginning to crisp. Stir in the onion mix, heat through and season.

Meanwhile, in the onion pan, fry the eggs to your liking. Place them on top of everything, allowing 1 egg per person.

Ingredients

250g sirloin or flank steak, trimmed, cut into 1/2-inch cubes
250g mushrooms, sliced
4 medium beets (about 500g), peeled and shredded
2 medium potatoes (about 200g), peeled and cubed
1 1/2 cups shredded cabbage
1 cup shredded carrots
1 cup finely chopped onion
1 cup finely chopped celery
120ml red wine
1.5l beef broth
250ml tomato sauce
chopped fresh dill (to taste)
1/2 cup sour cream (to serve)

Preparation

Heat 2 teaspoons oil in a large soup pot or Dutch oven over medium-high heat. Add steak and cook, stirring frequently, until beginning to brown, 2 to 4 minutes. Transfer to a bowl.

Add 1 teaspoon oil to the pot and heat over medium-high. Add mushrooms and cook, stirring, until beginning to brown, 3 to 5 minutes. Transfer to the bowl.

Add the remaining 1 teaspoon oil to the pot. Add potatoes, beets, cabbage, carrots, onion and celery. Cook, stirring frequently, until beginning to soften, about 10 minutes. Add wine and cook, stirring and scraping up any browned bits. Stir in the reserved mushrooms, broth and tomato sauce. Cover and bring to a boil. Reduce heat to maintain a simmer and cook, covered, until the vegetables are tender, about 30 minutes.

Add the reserved beef. Simmer, covered, until heated through, 1 to 2 minutes. Stir in dill. Top each portion with 1 tablespoon sour cream and garnish with more dill, if desired.