30 December 2012,02:14 by
Ponmathi Srilekha.S

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This polish cassolette is mixed with appetizing elements. It is cooked with rump steak, polish sausage, chili powder, beef stock, soured cream, tomato puree and other seasonings. With its perfect combination, you will definitely add this dish to your most wanted dishes.
Serves :

Preparation Time :
30 minutes

Cooking Time :
2 hours 30 minutes

Preparation Method :

  • Preheat the oven to Gas Mark 3/170°C/325°F.
  • Toss the beef and sausage in the seasoned flour, generously.
  • Heat the olive oil and butter in a flameproof casserole and fry the shallots and peppers for 3 minutes.
  • Add the meat and cook for a further 5 minutes.
  • Sprinkle with the chilli powder and rosemary, then add the tomato puree, beef stock and chopped tomatoes, cover and cook in the centre of the oven for 2 hours.
  • Remove the casserole from the oven and leave to stand for 5 minutes.
  • Add the soured cream, garnish with fresh parsley and serve.


  • 1 kg rump steak cut into 2.5cm cubes
  • 500 grams Polish sausage, sliced
  • 50 grams flour, seasoned with salt, freshly ground black pepper and 1 teaspoon paprika
  • 2 tablespoons olive oil
  • 25 grams butter
  • 500 grams shallots, peeled
  • 1 red and 1 green pepper, de-seeded and chopped
  • 1 tablespoon chilli powder
  • 1 teaspoon crushed fresh rosemary leaves
  • 4 tablespoons tomato puree
  • 250 ml Basic Beef Stock
  • 500 grams tomatoes, peeled and chopped
  • 150 ml soured cream
  • A sprig of parsley

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