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Quick Beef And Mushroom Casserole
Ingredients
750 grams lean chuck or cross cut blade steak
1 tblsp oil
2 red onions, peeled and quartered
4 stalks celery, trimmed, washed and sliced
250 grams mushrooms, wiped
1 cup red wine
1 tblsp minced garlic
420 gram can concentrated tomato soup
Method
1. Trim beef then cut into large 5 cm pieces. Heat the oil in a flame-proof casserole and brown the meat on all sides. Do this in small batches, keeping heat high. When all the beef is browned, return it to the casserole.
2. Add the onion, celery, mushrooms, wine, garlic and tomato soup. Cover the casserole.
3. Bake in oven at 180°C for 1–1 1/2 hours until the meat is tender.
4. Serve with winter vegetables
Note
1. For this recipe you can use any variety of tomato soup.
Source: Allyson Gofton |
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