A nice entrecote for your steak; pref Ribeye.

[Benchwayze]

4 nice tomatoes skinned, seeded and chopped . (You can use tinned if you wish, but seeding is a messy job!)
I medium size onion chopped finely.
1 clove garlic
Dessert spoon paprika
Glass of Madeira
Small glass of medium sherry or port wine
Dessert spoon plain flour
Knob of butter
salt - pepper to taste Serves two; or three at a stretch
Also
Saute potatoes, (Or mini roasties) Okay, chips if you must!
Green french beans

Fry onions and garlic in butter until tender. (in a large pan with cover) then add tomatoes and wine. Leave covered and bring to bubble then simmer gently while you cook your steak, saute potatoes and green beans.

Add paprika and season to taste.
Just before serving add the flour and cook out to thicken.
If you need to moisten use a dash more wine.
Almost forgot. Add the essence from the steak!
Transfer the sauce to a boat, and serve
Bon Appettit , (Spelling!)

Cheers
John :ho2

 

[Benchwayze]

I just could not think of the name asparagus!!! That is superb with this dish especially if your asparagus is from the Vale of Evesham. 8)
John :ho2

 

[Garno]

I love a good recipe,

We purchased a King-Pro electric pressure cooker a few weeks ago and I have to say I wish we had got one years ago.

I have been going through the small recipe book that came with it and have had so much success with it that I am now starting to make enough so we can freeze them.

Super fast Goulash or stews or some spag bol, only need to defrost and reheat