Beef Romagna

With December just around the corner and the days getting shorter and colder, there’s nothing I crave more than good, hearty grub.

For me, the ultimate winter feast involves a big pan of steaming food that everyone can share and tuck into in front of the fire.

There’s nothing more welcoming after a cold, brisk walk (or in my case, a cold, frantic day at the market) than coming home to a piping hot stew or bowl of chunky soup.

Winter dishes also allow you to be much bolder with your flavours and ingredients — think spicy beef curry, fruity lamb tagine or game and ale pie.

For vegetarians, it’s all about the chunky vegetables, robust pulses and hot, cheesy goodies.

Unfortunately though, this week’s recipe isn’t for the veggies amongst us.

I learnt to cook Romagna as a young trainee chef in an Italian restaurant and it’s been one of my staple winter recipes ever since.

We also serve a variation of this in restaurant during the colder months and it’s always a big hit.

I usually use beef or pork in the recipe but you can also use chicken if you prefer.

This is a quick yet hearty dish that’s perfect for a mid-week meal for all the family.

The added bonus is you can make it in advance so it’s ready if you need an instant, warming meal after a long, cold day.

Serve with a few buttered greens and some rice or pasta. Alternatively, for a real comfort food treat, serve with some creamy mashed potatoes.

Ingredients (serves 2)

1 large onion, diced

1 knob butter

2 cloves garlic, crushed

2 good quality beef steaks, chicken or pork fillets

1 pack of button mushrooms, finely sliced

½ glass white wine

200ml of tomato passata or tinned plum tomatoes

100ml chicken stock

1 Bay leaf

3 tbsp plain flour

Method

Slice the meat into thin strips and toss in the flour until coated.

Place a pan over a high heat and fry the onions in the butter until softened and starting to colour but being careful not to burn. Add the garlic and the strips of meat and cook for a few minutes. Season well before adding the mushrooms and cook until the meat is browned.

Add the wine and stir well to de-glaze the pan. Cook for a few minutes until the liquid reduces by half. Pour in the tomatoes and stock and bring to the boil before adding the bay leaf. Reduce the heat and simmer for 10 minutes until the meat is cooked through and the sauce has thickened.