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1 hour, 57 minutes
First broadcast:
Saturday 01 September 2012

John Toal looks at health, relationships, hobbies and family alongside great music and chat, plus recipes from kitchen queen Paula McIntyre and a delve into the weekend papers.

  • Beef Stroganoff, Rice pilaff with onions and crispy bacon

    Beef Stroganoff, Rice pilaff with onions and crispy bacon

    Beef Stroganoff

    750g beef fillet, keep the trimmings, cut into strips
    ( fry the trimmings in oil and add 1 stick chopped celery, 1 chopped onion and 1 clove garlic until golden, add a tablespoon of tomato puree, cook for 1 minute and add 200ml red wine and 500ml water, simmer for 1 hour, strain and boil to reduce by half)
    2 red onions, peeled and finely sliced
    200g mushrooms sliced
    1 tablespoon rapeseed oil
    25g butter
    ½ beef stock cube
    100ml sour cream
    1 teaspoon paprika
    Handful chopped parsley

    Heat half the oil in a large frying pan until smoking hot and add the beef. Seal and add the onions. Cook until the onions are golden and add the juice from the trimmings and the stock cube.
    Simmer until only half the liquid remains.
    In another pan heat the remaining oil until smoking and add the mushrooms. Dot the butter round and cook until golden. Add to the beef with the paprika.
    Cook for 1 minute then add the sour cream. Warm through and add the parsley.

    Pilaff rice with onions and crispy bacon

    2 onions, peeled and finely sliced
    1 tablespoon rapeseed oil
    25g butter
    250g long grain rice
    500ml chicken stock
    4 rashers streaky smoked bacon, chopped
    Handful chopped chives

    Heat the butter and oil in a saucepan and add the onions. Cook with a lid on for 10 minutes, stirring occasionally until golden.
    Add the rice and stock.
    Place lid on and leave for 15 minutes or until the rice has absorbed the stock.
    Fry the bacon until crisp.
    When the rice is cooked stir in the chives.
    Serve with the bacon scattered on top.


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