Steak and Mushroom Casserole

Steak and Mushroom Casserole
  • 1 kg stewing steak
  • Plain flour with slt and pepper added
  • 2 tablespoons butter
  • 1 tablespoon oil
  • 1 onion, chopped
  • 250g mushrooms
  • 2 tablespoons chopped parsley
  • 1 teaspoon mixed herbs
  • 3 cups of beef stock
  1. Trim any extra fat off the steak. Cut the steak into cubes (2.5cm) and roll in the flour.
  2. Heat the butter and oil in a flameproof casserole dish. Fry the onion until it is soft and then add the meat and fry until brown.
  3. Slice the mushrooms if they are big and add to the meat with the herbs and stock. Bring to the boil.
  4. Place the casserole in a moderate oven and cook for 1½ - 2 hours or until the meat is tender.


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