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.