Visiting my closest friend in Hamilton, Ontario, our four boys played until exhaustion. And then some more. We were all starving and she whipped up the best vegetarian chili I’d ever had.
I call this recipe ‘secret’ because it is just so good. It’s my ‘secret weapon’ when I forget I’ve invited people for dinner and haven’t had time to cook anything spectacular, so I pull this from the freezer and douse a bit more wine on top as it bubbles away in a favourite Le Creuset casserole.
Remember the 70’s? Stroganoff and egg noodles, baby! Prepare this one while listening to disco, and make sure you explain 70’s fashion to your kids. (With the intention of them never wanting to wear bell bottoms or anything orange and brown.) Don’t worry. We won’t ever share recipes involving sweet potatoes and marshmallows.
Sear the stewing steak (brown it in a pan). Remove from pan. Sautee chopped onion and sliced green and red peppers (and mushrooms if you like). Once onions transluscent, return beef to pot. Add 1 T. paprika, 1 T. mustard (dijon), 2 pints (cans) of ale (best are cream ales like Kilkenny, Caffreys, Boddingtons) and 1 pint beef stock. Bring to boil. Add a few dashes of Worcestershire sauce, salt and pepper. Reduce to very low heat. Add in sliced mushrooms, and optional: tomato puree (1 can). Simmer 2 hours (until it tastes sweet), remove lid to reduce sauce to desired consistency. Just before serving, you may optionally add 1 cup whipping cream. Serve over tagliatelle or rice.