Bushveld casserole

Name: Bushveld casserole
Cook time: 150 min
Total time: 150 min
Yield: 8 servings
Cuisine: Bake
Ingredients: 1.00 kg beef neck, cubed; 30.00 ml oil; 4.00 lamb kidneys, cleaned; 2.00 onions large, chopped; 2.00 garlic cloves, crushed; 250.00 g button mushrooms; 8.00 potatoes peeled, quartered; salt and freshly ground black pepper to taste; 5.00 ml fresh thyme; 350.00 ml stock beef, heated; 15.00 ml cornflour

8 servings Cooking: 2 hrs 30 mins

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Beef

By Food24 November 03 2009

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Ingredients (11)

1.00 kg	beef — neck, cubed
30.00 ml	oil
4.00	lamb — kidneys, cleaned
2.00	onions — large, chopped
2.00	garlic — cloves, crushed
250.00 g	button mushrooms
8.00	potatoes — peeled, quartered
	salt and freshly ground black pepper — to taste
5.00 ml	fresh thyme
350.00 ml	stock — beef, heated
15.00 ml	cornflour

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Method:

Preheat the oven to 160 ºC (325 ºF). Brown the meat cubes in heated oil. Add the kidneys and fry lightly. Add the onion, garlic and mushrooms and sauté until the onion is soft. Spoon into an oven dish and add the potatoes. Season well with salt and pepper. Add the thyme and meat stock, cover and bake for 2 – 2 1/2 hours or until the meat is tender. If necessary, thicken the sauce with a paste made of cornflour and a little water. Serve with rice, carrots and a salad.
Serves 8.