Beef casserole

Recipe from: 8/7/2003 12:00:00 AM

Ingredients 19
Servings 10
Time

Ingredients

  • 125
    ml
    cake flour
  • salt and freshly ground black pepper
  • 2
    kg
    stewing steak, cubed
  • 125
    ml
    olive oil
  • 90
    ml
    butter
  • 800
    g
    pickling onions, peeled
  • 6
    garlic cloves, chopped
  • 500
    g
    brown mushrooms, sliced
  • 5
    bay leaves
  • 10
    ml
    fresh thyme
  • 750
    ml
    red wine
  • 200
    ml
    port
  • 20
    ml
    cornflour
  • 60
    ml
    cold water
  • 15
    ml
    plain yoghurt
  • GREMOLATA
  • 1
    lemon, the grated peel
  • 2
    garlic cloves, chopped
  • 45
    ml
    chopped parsley
 

Method

 
Preheat the oven to 160 °C.
Season the flour with salt and pepper and coat the meat with the flour.
Heat the oil and butter in an ovenproof casserole dish and brown the meat in batches.
Remove from the dish.
Reduce the heat and sauté the onions in the dish until soft.
Add the garlic and msuhrooms and sauté until lightly browned.
Return the meat to the pan and add the bay elaves, thyme, red wine and port.
Cover and cook in the oven for two hours or until the meat is tender.
Remove from the oven and return to the top of the stove.
Blend the cornflour and cold water and add to the dish.
Heat until the sauce begins to thicken.
Season with salt and pepper.
Stir in the yoghurt.
Combine the gremolata ingredients and sprinkle over the casserole just before serving.
 

Read more on: bake  |  beef  |  sauté
 

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