Beef And Mushroom Casserole
1.5kg round steak
1 Tablespoon oil
30g butter, extra
2 beef stock cubes
2 cups water
2 medium onions
3 Tablespoons flour
1 cup dry, red wine
2 Tablespoons tomato paste
500g baby potatos
Remove fat and gristle from meat. Cut into 2.5cm cubes.
Heat butter and oil in frying pan, add small quantity of meat to pan. Brown well on all sides.
Remove meat from pan, and repeat process until all meat is well browned.
Parboil baby potatos in a saucepan.
Add peeled and sliced onions and sliced mushrooms to pan. Saute gently for 3 minutes.
Remove from pan.
Add extra butter and flour to pan, stir until flour is golden brown.
Remove pan from heat. Add win, water, crumbled stock cubes, tomato paste, salt and pepper.
Stir until combined.
Return pan to heat. Stir until sauce boils and thickens.
Return meat, onions, parboiled baby potatos and mushrooms to pan, bring to boil, reduce heat, simmer covered for 1 1/2 hours or until meat is tender.
Serve sour cream separately: a spoonful can be stirred into each serving.
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