Cook: 150 minutes
4
Ingredients
1.2kg beef cheek
3 tbsp sunflower oil
2 large onions
5 cloves of garlic
salt to taste
pepper to taste
2 tbsp paprika
2 yellow peppers
4 medium tomatoes
300ml off-dry red wine
300ml beef stock
250g champignons
For the doughnuts:
300g cooked, grated potatoes
300g flour
1 egg yolk
1 sachet dried yeast
salt
100ml oil
100ml lukewarm milk
Method
Clean the beef cheek thoroughly of any sinews and then dice coarsely. Sauté the chopped onions and garlic together in some oil. When the onions begin to turn translucent, add the diced meat and sauté, stirring continuously. Meanwhile add the spices and cook for a further 6-10 minutes. In the meantime, wash and chop the peppers, champignons and tomatoes, add them to the meat and sauté for at least another five minutes. Reduce the wine to half and add to the meat. Pour over the stock, cover and braise the meat over a low heat for 2-2.5 hours until the sauce is thick and glossy.
Doughnuts
Work all the ingredients for the dough together and leave to rise for 40 minutes. Mould the dough by hand into 4-5-cm balls and fry in hot oil.
