Last updated
31 December 1969

Traditional Hotpot

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A wholesome traditional dish that is great for a winter's day whilst being low in calories.

Recommendation: Serve with red cabbage or other pickles.

Ingredient	Metric	Imperial	Calories
Oil, Olive, Salad Or Cooking	2 tsp	-	80
Carrots, Raw	675 g	-	277
Onions, Raw	2 large	-	120
Potatoes, White, Flesh And Skin, Raw	1200 g	-	828
Beef, Top Sirloin, Separable Lean Only, Trimmed To 1/4 Fat, Choice, Cooked, Pan-Fried	675 g	-	1607
Wheat Flour, White, All-Purpose, Enriched, Bleached	25 g	-	91
Passata	425 g	-	102

Total	3105
Calories per portion	518

Peel, slice and parboil potatoes and carrots - allow to boil vigorously for about two minutes. Place in casserole dish.
Slice and fry onions in some of the olive oil until well cooked and beginning to brown. Add flour (up to the above amount, depending on the degree of runniness required) and slowly add the stock allowing the sauce to thicken. Add to pot.
Use the same pan to fry the diced beef till browned on all sides. Add to pot.
Season to taste and cook at Gas mark 3 (175°C) for about 2 hours. Alternatively, use a slow cooker, cooking for upwards of 4 hours on the high setting.Serve with traditional pickled red cabbage.