Name: Beef casserole
Yield: 10 servings
Cuisine: Bake
Ingredients: 125.00 ml flour cake; 0.00 sea salt and freshly ground black pepper; 2.00 kg steak cubed, stewing; 125.00 ml fresh chillies 573; 90.00 ml butter; 800.00 g pickling onions peeled; 6.00 garlic cloves, chopped; 500.00 g brown mushrooms sliced; 5.00 bay leaves; 10.00 ml fresh thyme; 750.00 ml wine red; 200.00 ml port; 20.00 ml cornflour; 60.00 ml water cold; 15.00 ml yoghurt plain; 1.00 lemon zest only; 2.00 garlic cloves, chopped; 45.00 ml fresh parsley chopped

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Ingredients (18)

125.00 ml	flour — cake
0.00	sea salt and freshly ground black pepper
2.00 kg	steak — cubed, stewing
125.00 ml	fresh chillies — 573
90.00 ml	butter
800.00 g	pickling onions — peeled
6.00	garlic — cloves, chopped
500.00 g	brown mushrooms — sliced
5.00	bay leaves
10.00 ml	fresh thyme
750.00 ml	wine — red
200.00 ml	port
20.00 ml	cornflour
60.00 ml	water — cold
15.00 ml	yoghurt — plain

Gremolata

1.00	lemon — zest only
2.00	garlic — cloves, chopped
45.00 ml	fresh parsley — chopped

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Method:

Preheat the oven to 160 &degC.
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.