Preparation Time: 25 minutes plus time to marinate
Cooking Time: 2 hrs (including simmering)
Makes: 6-8 servings
Ingredients 150g of beef flank per person
1/3 cup of Worcestershire sauce
3 tbsp potato flour
1/2 yellow capsicum cut into dice
1/2 green capsicum cut into dice
3 onions cut in small squares
1 eggplant cut into dice
grapeseed oil for frying
500g jar of pastasauce (I used Raguletto with basil and redwine)
1/2 cup thickened cream (optional but kids love it)
salt and pepper
season with fresh parsley and basil
Marinade the meat for at least a couple of hours or overnight if you can. Mix potato flour and Worcestershire sauce and pour over the meat turning well to cover all sides of the meat.
Cut the capsicums, onions and eggplant into dice and stir fry in grape seed oil until golden and soft. Add salt and pepper.
Move the veggies to one side and add more oil to the hot pan before adding the meat. Fry well on both sides to seal and when browned stir veggies back in.
Add the jar of pasta sauce and let simmer for 1hr or more stirring occasionally. If you are cooking for kids this is the time to add the thickened cream for a rounder flavour.
This dish goes well with pan fried potatoes, rice or pasta and garlic bread. It also keeps well in the fridge for a few days and actually tastes better over time.