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Creole braised steak
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A spicy Louisiana-inspired casserole giving a mellow heat and rich herb notes, great served with cooked rice or corn bread. Ideal now the nights are drawing in. Try using diced lamb or pork
1 tbsp oil
400g pack essential Waitrose Diced Braising Steak
1 tbsp plain flour
1 tbsp Bart Creole Seasoning
200ml beef stock
400g can chopped tomatoes
195g can sweetcorn, drained
1 red pepper, cut into chunks
2 sticks celery, thickly sliced
2 sprigs rosemary, leaves only
1 bay leaf
1. Preheat the oven to 160°C, gas mark 3. Heat the oil in a large frying pan and fry the steak for 3-4 minutes to brown, stir in the flour and Creole seasoning then gradually add the stock and tomatoes. Stir in the vegetables and herbs and bring to the boil.
2. Transfer to a casserole dish, cover and bake for 3 hours or until the steak is tender.
Typical values per serving:
75mg vitamin C. 1 of your 5 a day.
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