Recipe French mushroom and beef casserole : Practical and Delicious

Recipe French mushroom and beef casserole : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is French mushroom and beef casserole. You are currently reading Recipe French mushroom and beef casserole : Practical and Delicious. This recipe is the creation of the chef Sarah Hobbs - Food Editor, Taste.com.au. Recipe French mushroom and beef casserole requires 30m, cook 2h 30m and serve 6. Caution: allergy Contains gluten, milk, soy and wheat.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

By cooking the beef slowly in red wine with whole baby onions, bacon and mushrooms, this variation is like a classic beef bourguignon.

Ingredients:

13 Ingredients

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  1 tbsp olive oil
  
  
  


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  1kg beef chuck steak, cut into 3cm pieces
  
  
  


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  16 pickling onions, peeled
  
  
  


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  200g speck or bacon, cut into batons
  
  
  


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  400g button mushrooms, ends trimmed
  
  
  


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  2 garlic cloves, crushed
  
  
  


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  2 tbsp plain flour
  
  
  


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  3 cups (750ml) dry red wine
  
  
  


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  1 cup (250ml) Massel beef stock
  
  
  


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  1 bouquet garni (see note)
  
  
  


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  Chervil leaves, to serve
  
  
  


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  Garlic mashed potato, to serve
  
  
  


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  Steamed green beans, to serve
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

4 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 150°C. Heat half the oil in a large flameproof casserole pan over medium-high heat. Add one-quarter of the beef and cook, turning occasionally, for 5 minutes or until brown all over. Transfer to a bowl. Repeat in 3 more batches with remaining beef, reheating pan between each batch.
  
  
  


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  Step 2
  
  
  
  
  Heat remaining oil in pan. Add the onions and cook, stirring, for 5 minutes or until golden brown. Transfer to a bowl.
  
  
  


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  Step 3
  
  
  
  
  Add the speck, mushrooms and garlic to the pan and cook, stirring, for 5 minutes or until golden brown. Return the onions to the pan. Scatter the flour over the beef mixture and stir to combine. Cook, stirring, for 2 minutes or until well combined. Add the beef, red wine, beef stock and bouquet garni and bring to a simmer. Remove from heat.
  
  
  


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  Step 4
  
  
  
  
  Bake in preheated oven, loosely covered, stirring occasionally, for 1 1/2-2 hours or until beef is tender and sauce thickens slightly. Taste and season with salt and pepper. Sprinkle with chervil and serve with garlic mashed potato and steamed green beans, if desired.
  
  
  

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