More midweek madness - made possible by the miracle of pressure cooking!
This lovely recipe appears in Hugh Fearnley-Whittingstall's comprehensive book about meat called, well, "Meat"! Quick and ridiculously easy if you've got a pressure cooker - it just takes a little bit longer if you haven't got one. We keep returning to this recipe so I think it ranks as a 'favourite'. Unusually, Hugh recommends macaroni for the starch -and we think it works well. The ingredients are very simple and we like to raise the stakes (!) by using organic topside of beef cut into 2 x 3 inch chunks instead of stewing beef.
Marvellous! Bon Apétit.