Name: Gourmet bunny chow
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: serving
Cuisine: Beef
Ingredients: 200-300 g steak fillet; salt and freshly ground black pepper to taste; 1 red onion finely chopped; 2 leeks finely sliced; 2 carrots finely sliced; 1/2 tsp fresh ginger minced; 1/2 tsp garlic cloves, minced; 2 fresh chillies; 1 cup tinned tomatoes chopped; 1 tsp cumin ground; 1 tsp dried thyme; 1 tsp dried chilli flakes; 1 tsp garam masala; 1 tsp curry powder; 1/2 tsp paprika smoked; 200 g butter beans tinned; 1/2 cup water; 2 vinegar balsamic; 2 cup spinach baby, chopped; 4-6 bread French loaves; fresh parsley optional, to garnish; yoghurt optional, to garnish

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Ingredients (22)

200-300 g	steak — fillet
	salt and freshly ground black pepper — to taste
1	red onion — finely chopped
2	leeks — finely sliced
2	carrots — finely sliced
1/2 tsp	fresh ginger — minced
1/2 tsp	garlic — cloves, minced
2	fresh chillies
1 cup	tinned tomatoes — chopped
1 tsp	cumin — ground
1 tsp	dried thyme
1 tsp	dried chilli flakes
1 tsp	garam masala
1 tsp	curry powder
1/2 tsp	paprika — smoked
200 g	butter beans — tinned
1/2 cup	water
2	vinegar — balsamic
2 cup	spinach — baby, chopped
4-6	bread — French loaves
	fresh parsley — optional, to garnish
	yoghurt — optional, to garnish

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Method:

Season the fillet with salt and pepper, then sear all sides in a heated pot and cook until medium rare. Remove and leave to rest for about 10 minutes. In the same pot, sauté the onion, leeks, carrots, ginger and garlic in the olive oil until tender. Add the canned tomatoes, cumin, thyme, chilli flakes, garam masala, curry powder, paprika and butter beans and mix together. Pour in the water and balsamic vinegar and allow to simmer for about 10 minutes. Once the fillet has rested, slice into small pieces and add to the vegetable and tomato mixture. Continue to simmer for another 5 minutes. Add the chopped spinach leaves and cook for another minute or until the spinach has wilted. Cut the tops off the French loaves and scoop out the soft bread inside, leaving just the crusted shells. Scoop the meat mixture into the cavities, and garnish each with parsley or other herbs and a dollop of yoghurt (if using). Place each filled loaf on a plate and serve the extra meat mixture on the side along with the scooped out inner breads to mop up extra sauce.

This recipe is an extract from Chantal Lascaris’cookbook All Sorts of One Dish Wonders.