From
Floyd's Food, Keith Floyd's first book published in 1981, reissued following his death in September (Absolute Press £7.99, ISBN 978-0-9506785-2-8).
INGREDIENTS
(Serves six)
- 2½lb diced stewing beef
- 4 cloves chopped garlic
- ½lb onion slices
- 3oz paprika - yes 3oz!
- 1 bay leaf
- Pinch of thyme
- Salt and pepper
- Oil for frying meat
- 1tsp caraway seeds
- 14oz tin tomatoes and their juice
- 1tbs tomato purée
- 1tsp cayenne powder
- ½ pint soured cream
- Chopped parsley to garnish
METHOD
Dredge the meat lightly in flour. Shake off excess and smother in paprika. Season with salt and pepper and fry with chopped garlic until brown. When browned, put meat into a heavy casserole.
In the fat from the meat, fry the onions until brown and add to the casserole. Put all except the parsley and soured cream into casserole and add one full cup of water.
Cook, covered, very slowly in oven or on top for about two hours or until meat is tender. Serve garnished with soured cream and parsley. Accompany with rice.
This excellent dish should be red and pink with little balls of yellow oil floating on top.
And to drink? Why not a good cold lager with vodka or schnapps chasers.