Beef And Eggplant Casserole
1kg round steak
2 green capsicum (peppers)
3 tablespoons butter
1/4 teaspoon white pepper
2 tablespoons plain flour
1 cup water
1 beef stock cube
1/2 teaspoon salt
Cube meat and peel and slice eggplant, onions and tomatoes.
Melt butter and brown meat on all sides.
Place eggplant and onion over half the meat in an ovenproof casserole dish.
Top with browned meat.
Add capsicum and tomatoes
Blend the flour and remaining butter, cook for 2 minutes.
Remove from heat, gradually adding water in which the stock cube has been dissolved. Return to heat.
Season with the salt and pepper.
Pour over tomatoes, cover and bake in a moderate oven (180°C) for an hour.
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