Savoury Steak Casserole
From DonSpain 8 years agoIngredients
- 4tbsp Extra Virgin Olive Oil shopping list
- 750g/1½lbs Rump Steak - cut into 3 or 4 slices shopping list
- 2/3 medium Potatoes - peeled and finely sliced in 1/8in slices shopping list
- 1 clove Garlic - finely chopped shopping list
- 1 Onion - finely sliced shopping list
- 2 medium carrots - finely sliced shopping list
- 1 Leek - finely sliced shopping list
- 2tbsp Red Pepper - finely chopped shopping list
- 1 heaped tbsp Plain Flour shopping list
- 400g/14oz tin Tomatoes - chopped shopping list
- 250ml/8fl oz beef stock shopping list
- 100ml Red Wine shopping list
- Sprinkling of Worcestershire Sauce - to taste shopping list
- 1 Bay Leaf shopping list
- Salt and freshly ground black pepper shopping list
How to make it
- Pre-heat the oven to 150°C/300°F/Gas 2
- You can remove the fat from the steak but leaving it on adds another dimension to the gravy, improving the taste;
- Pour two tablespoons of oil into the frying pan, heat to a medium high temperature and add the meat slices;
- Cook, stirring constantly, for a couple of minutes until the slices are browned on all sides;
- Place in a large casserole dish and pour the meat juices into the stock;
- Pour the remaining oil into the frying pan, heat to a low heat, add the garlic, onions, peppers and leeks and, stirring occasionally, cook for some 5 minutes or so until softened a bit;
- Sprinkle the flour over the onion mixture, stirring for a minute to mix well;
- Stirring continuously, slowly pour in the stock, bring the mixture to the boil and turn the heat to low;
- Stir in the tomatoes, Worcestershire sauce, red wine, season with salt and pepper, bring to boil, and heat on medium high for 3 to 4 minutes or so to thicken slightly then simmer for two or so minutes more;
- Pour the tomato and onion mixture into the casserole dish;
- Add the potatoes, carrots, bay leaf and combine everything together well;
- Cover and put in the pre-heated oven for 2½ to 3 hours until potatoes soft and meat tender;
- Remove Bay leaf and serve.
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