Beef cobbler

For 6 people you need

2 oz. fat
2 large sliced onions
1 1/2 lb. stewing steak
1/2-1 tablespoon paprika
1/4 pint water
1 green pepper
4 tomatoes
seasoning

For cobbler

6 oz. self raising flour (with plain flour use 1 1/2
level teaspoons baking powder)
seasoning
1 1/2 oz. margarine
milk

  1. Heat fat and fry the sliced onions and diced meat until brown.
  2. Stir in paprika, blended with water, and the rest of ingredients – the pepper should be cut into neat dice and seeds and core discarded, and the tomatoes should be skinned and quartered.
  3. Either cover saucepan very tightly, for there is little liquid, or put into tightly covered casserole and cook for 2 1/4 hours.
  4. Sieve dry ingredients, rub in margarine, mix to a soft dough with milk,
    cut into tiny rounds and put on top of hot beef mixture, glaze with a little milk.
  5. Raise heat of oven and cook until the cobbler mixture is golden brown.
    Oven temperature: slow to very moderate, 300-325°F. -Gas Mark 2-3
    then hot, 425-450°F.-Gas Mark.7
    Oven position : centre then above centre

 

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