Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, 'v' steak and ginger wine hot pot. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
'V' steak and ginger wine hot pot is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. 'V' steak and ginger wine hot pot is something that I’ve loved my whole life. They are nice and they look wonderful.
Steaks are coated with a nicely seasoned soy and ginger sauce before being broiled in this quick and easy dish. After lots of experimentation, it's perfect! In a small bowl, mix together the soy sauce, ginger, salt, pepper, basil, mustard and lemon juice until smooth.
To get started with this particular recipe, we have to prepare a few components. You can have 'v' steak and ginger wine hot pot using 13 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make 'V' steak and ginger wine hot pot:
- Take 250 grams (9oz) shallots
- Take 1 kettle of boiling water, to cover the shallots
- Get 1 tbsp plain flour
- Take 500 grams (1lb 2oz ) lean stewing beef, cut it into large cubes …or buy it already diced
- Make ready 1 low fat cooking spray
- Take 2 garlic cloves, crushed
- Make ready 2 large carrots, peeled and cut into thick pieces
- Take 325 grams (11.1/2 oz) swede , peeled ane cut into thck pieces
- Make ready 300 ml (10fl oz) ginger wine
- Get 300 ml (10fl oz) beef stock
- Make ready 2 tbsp tomato purèe
- Take 2 bay leaves
- Make ready 1 salt and freshly ground black pepper
View top rated Hot ginger wine recipes with ratings and reviews. Cracked Crab In Ginger Wine Sauce, Fish Fillet In Ginger Wine Sauce, Ginger Wine Chicken, etc. Ginger: Not just a character on Gilligan's Island. Ginger has its own unique and intangible flavor, managing to be both zesty and sweet.
Instructions to make 'V' steak and ginger wine hot pot:
- preheat oven to gas mark 4/180c / fan oven 160c. Put the shallots in a bowl and cover with boiling water ( this makes them easier to peel) set aside …….:..meanwhile put the flour on a plate and cover the flour ……I put it in a plastic bag added the meat and shook it coating the meat, shake of excess.heat a lidded flame and ovenproof casserole dish and spray with cooking spray. cook the beef for 5 mins, turning until brown all over. you may need to do this in batches. Remove and set aside.
- Drain the shallots and peel and trim. heat the casserole dish again and add the shallots , garlic, carrots and swede. cook gently for 5-8 mins until starting to brown. Return the beef to the pan and pour in the ginger wine, beef stock, tomato purèe and bay leaves. Bring to the boil, cover and cook in the oven for two hours until tender and the juice has reduced and thickened. Remove the bay leaves, check the seasoning and serve.
- 35 minutes to prepare and 2 hours to cook
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