Italian Beef Casserole
|Onion||1 Medium, peeled and sliced|
|Carrot||1 Large, scraped and diced|
|Braising steak||1 Pound, trimmed and cut into 1 inch cubes|
|Mushrooms||1 Ounce, washed and sliced|
|Canned tomatoes||7 Ounce (1 Can)|
|Red pepper||1⁄4 , seeded and sliced|
|Boiling water||1⁄2 Pint|
|Beef stock cube||1|
|Tomato puree||1 Tablespoon|
|Freshly ground black pepper||To Taste|
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.
Serving size: Complete recipe
Calories 1342 Calories from Fat 647
% Daily Value*
Total Fat 72 g111.5%
Saturated Fat 21 g105.2%
Trans Fat 0 g
Cholesterol 200 mg66.7%
Sodium 1527.7 mg63.7%
Total Carbohydrates 60 g20%
Dietary Fiber 12.5 g50.1%
Sugars 14.8 g
Protein 110 g220.1%
Vitamin A 294.4% Vitamin C 137%
Calcium 20.6% Iron 34.9%
*Based on a 2000 Calorie diet