A few simple vegetables are all you need to make this
mouthwatering and tasty dish.
2 Tbsp (30 ml) cooking oil
1.5 kg silverside
2 cloves garlic, peeled and sliced
1
˝ cups (375 ml) hot beef stock
1 Tbsp (15 ml) coarsely chopped fresh rosemary or 1 tsp (5 ml) dried
1 Tbsp (15 ml) coarsely chopped fresh thyme or 1 tsp (5 ml) dried
salt and freshly ground black pepper to taste
250 g
baby potatoes
250 g (about 10) pickling onions, peeled
300 g (about 18) baby carrots, scrubbed
250 g (about 6) baby marrows
˝ cup (125 ml) sour cream
2 Tbsp (30 ml) cake flour or 1 Tbsp (15 ml) cornflour for
thickening (optional)
- Heat the oil in a deep, heavy-based saucepan, then brown the beef on all sides. Add the garlic and sauté lightly until soft. Add the stock to the pan, together with the rosemary, thyme and seasoning. Reduce heat and simmer, covered, for about 1 hour.
- Add the potatoes, onions, carrots, baby marrows and sour cream and simmer for a further 30 minutes.
- Remove the meat and slice thinly. If preferred, thicken the sauce with a paste of flour and water. Serve the beef slices alongside the vegetables.
Serves 4-6
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