BEEF AND PUMPKIN CASSEROLE

 

BEEF AND PUMPKIN CASSEROLE

Serves 4

Points per recipe 16

Points per serving 4

 

8 large dried prunes

540g braising steak

1 tbsp veg oil

1 lge clove garlic, finely chopped

2 medium onions, chopped

1 green pepper, seeded and sliced

4 tsp flour

2 tbsp tomato puree

540 ml beef stock

180 g pumpkin, cubed

 

Cover the prunes with cold water and leave to soak for several hours or overnight. Drain and remove stones.

Cut steak into cubes.  Heat oil and quickly brown the meat.  Remove from pan.  Add onions and garlic and stir fry for 3-4 mins.

Add green pepper and fry a further 2 mins.  Sprinkle in the flour and remove from the heat.  Gradually blend in the tomato puree and stock.  Stir in the prunes, beef and pumpkin and bring to the boil over moderate heat, stirring all the time.

Cover and transfer to the oven for 1½hrs at Gas 3/160ºC/325ºF.