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Italian Beef Casserole

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Ingredients
  Onion 1 Medium, peeled and sliced
  Carrot 1 Large, scraped and diced
  Oil 2 Tablespoon
  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
  Oregano 1⁄2 Teaspoon
  Bay leaf 1
  Freshly ground black pepper To Taste
  Salt To Taste
  Flour 1 Tablespoon
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Beef
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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