- 1 onion
- Button mushrooms
- Diced beef
- Flour for coating the beef
- Spraylite used to sauté onions
- Tomato purée
- Red wine vinegar ( approx 1 tbn)
- Beef stock ( just enough to cover)
Using the PKP the mushrooms, garlic and onions were sautéed (lid off and stew function) then the meat added and browned.
Then beef stock and purée added, and cooked for 1.5 hours. Lid then removed and dish allowed to cool and thicken. Served with rice and green beans.