Enjoy this easy to make comforting casserole. Add vegetables that are in season or whatever you have on hand.
Ingredients
|
Ingredients |
4 servings |
|
Blade steak |
500g |
|
Flour |
2 T |
|
Oil |
1 T |
|
Onion, peeled and chopped |
1 large |
|
Garlic, minced |
1 t |
| Vegetables, e.g. mushrooms, carrots, celery, pumpkin, New Zealand. Chopped in to bite size pieces. |
2 cups |
|
Tomato paste |
2 T |
| Water |
11⁄2 cups |
|
Beef stock powder |
1⁄2T |
Method
- Pre - heat oven to 160o C.
- Remove all visible fat from the meat and cut into 2cm cubes.
- Place flour in a bag. Add diced meat and shake bag to cover meat with flour.
- Heat oil in a large frypan and brown the meat over a moderately high heat. Transfer to a casserole dish.
- Add onion to the frypan and cook for 3 minutes. Add garlic and cook a further minute. Transfer to casserole dish.
- Add chopped vegetables to casserole dish.
- In a jug or bowl mix together tomato paste, water and beef stock powder. Pour over the meat and vegetables in the casserole dish.
- Cook for 21⁄2 - 3 hours or until meat is fork tender.
Serving Suggestion: Serve with rice, mashed potato or jacket potato.
Recipes from
Easy Recipes for One or Two
t = teaspoon