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Ingredientes
- 2 Tbsp. extra virgin olive oil
- 1 x onion, minced
- 2 x cloves garlic, crushed
- 500 gm grnd Tenderbeef*
- 150 ml red wine, optional (or possibly 100ml grape or possibly apple juice)
- 200 ml beef stock
- 2 Tbsp. tomato puree
- 2 x zucchinis, sliced
- 1 x red and 1 yellow capsicum, deseeded and sliced
- 150 gm mushrooms, quartered
- 2 tsp Greggs dry mint or possibly 2 tbs of minced fresh mint
- 1 tsp Greggs dry thyme or possibly 2 tbs of minced fresh thyme
- 2 Tbsp. flour
- 1 x 200 gram pac filo pastry Salt and grnd black pepper Seasonal vegetables or possibly crisp salad to serve
Direcciones
- NB: You can use grnd lamb or possibly grnd pork for this recipe if you wish.
- Heat the extra virgin olive oil in a saute/fry pan.
- Add in the onion and grnd Tenderbeef. Cook for 2-3 min till well browned. Add in the garlic, stir in the wine, stock and tomato puree.
- Bring to a gentle simmer for 6-8 min, stirring occasionally.
- Add in the peppers, mushrooms, zucchinis and herbs and cook for 15 min till the grnd Tenderbeef is cooked.
- Sprinkle the flour over the meat. Stir in quickly to prevent lumps forming.
- Check the seasoning, then spoon into an ovenproof dish (or possibly individual dishes). Brush the filo sheets with a little oil, then loosely scrunch up each sheet.
- Place onto the grnd beef till it is covered.
- Bake at 180 C for 30 min till crisp and golden brown.
- Serve with seasonal vegetables or possibly a crisp salad.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 262g | |
| Recipe makes 4 servings | |
| Calories 147 | |
| Calories from Fat 64 | 44% |
| Total Fat 7.24g | 9% |
| Saturated Fat 1.06g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 211mg | 9% |
| Potassium 514mg | 15% |
| Total Carbs 11.73g | 3% |
| Dietary Fiber 2.1g | 7% |
| Sugars 3.89g | 3% |
| Protein 3.74g | 6% |
