Italian Beef Casserole Recipe
Ingredients
| 1 medium-sized onion, peeled and sliced | ||
| Carrot | 1 Large, scraped | |
| Oil | 2 Tablespoon | |
| 1 lb braising steak, trimmed and cut into 1 inch cubes | ||
| Mushrooms | 1 Ounce, washed | |
| Tomatoes | 7 Ounce | |
| 1/4 red pepper, seeded and sliced | ||
| Boiling water | 1/2 Pint | |
| Beef | 1 | |
| Tomato puree | 1 Tablespoon | |
| Oregano | 1/2 Teaspoon | |
| Bay Leaf | 1 | |
| Ground black pepper | 1 To taste | |
| Flour | 1 Tablespoon | |
| Salt | To Taste | |
Directions
Saute vegetables in the oil until tender.
Drain and place in the bottom of a casserole.
Fry the meat until brown to seal in the juices.
Place on top of the vegetables.
Lay the mushrooms on top of the meat.
Add the tomatoes to the casserole.
Place the sliced peppers over the mushrooms.
Make up the stock, add tomato puree and pour in.
Add the herbs and bay leaf, season well and stir to mix.
Cover and put into the oven.
Remove after 1 hour and taste and adjust the seasoning.
Thicken with a beurre manie, make sure gravy is smooth and free from lumps and continue cooking for a further 15-20 minutes or until meat is tender.
Remove the bay leaf before serving.
Drain and place in the bottom of a casserole.
Fry the meat until brown to seal in the juices.
Place on top of the vegetables.
Lay the mushrooms on top of the meat.
Add the tomatoes to the casserole.
Place the sliced peppers over the mushrooms.
Make up the stock, add tomato puree and pour in.
Add the herbs and bay leaf, season well and stir to mix.
Cover and put into the oven.
Remove after 1 hour and taste and adjust the seasoning.
Thicken with a beurre manie, make sure gravy is smooth and free from lumps and continue cooking for a further 15-20 minutes or until meat is tender.
Remove the bay leaf before serving.
Chef
