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BEEF AND MUSHROOM CASSEROLE




Source of Recipe


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1 kg cross-cut blade steak
4 Tbsp oil
2 Tbsp flour
1/2 tsp salt
freshly ground black pepper
1 cup red wine
1 1/2 cups beef stock
1 bay leaf
1 large sprig oregano
2 stalks parsley
2 cloves garlic
6 shallots
200g brown button mushroom
1/4 cup chopped parsley

Trim meat and cut into 3cm cubes. Heat oil in a large heavy based
casserole dish. Fry the meat in batches until brown on all sides.
Return all the meat to casserole and sprinkle over flour, salt and
pepper. Toss with meat until flour has coloured lightly and stuck
to the base of the casserole. Add wine and stock and stir around
scraping up the stuck in bits. Tie oregano, parsley and bay leaf
together with a piece of string and place in the casserole. Crush
garlic, peel and chop finely. Peel the shallots and to the casserole
with the garlic. Cover with lid and bake at 180 C for 1 hour.
Wipe mushrooms, cut in half and add to the casserole, stirring
through. Cook a further 30 minutes or until meat is tender. Remove
the bay leaf etc. and sprinkle with the parsley.