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Rich Beef And Mushroom Casserole
Ingredients
- 1 kg beef (for casserole), cubed
- olive oil
- 1 medium onion, chopped
- ½ cup dry red wine
- 1¾ cups water
- 3 teaspoons lemon juice
- ½ cup tomato paste
- 1 beef stock cube, crumbed
- 1 bay leaf (optional)
- 1 teaspoon sugar
- 250g mushrooms, quartered (or sliced)
- 1 medium red capsicum
- 4 spring onions (optional)
- ¼ cup cornflour
- 2 tablespoons water
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Directions
- Heat oil in a large pan, add meat in batches and cook until browned all over; remove beef from pan.
- Add onion to pan, cook stirring, until browned lightly.
- Return steak to pan, add wine, water, juice, paste, stock cube, bay leaf and sugar. Bring to the boil, cover, simmer for 1¼ hours.
- Add mushrooms, capsicums and green onions to pan. Cover and simmer for 15 minutes.
- If you are going to eat it straight away, stir in the cornflour blended with 2 tablespoons of water, stir over heat until mixture boils and thickens. If freezing, do this step, if needed, when thawed.
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