Beef & Mushroom Casserole
Add pasta or lentils to make this hearty casserole go even further!
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Tougher, less expensive cuts of meat are perfect for casseroles, as they become tender with long, slow cooking.
Ingredients
- 2 tblsps olive oil
- 700g blade steak, cut into 2cm pieces
- 1 large onion, chopped
- 2 beef stock cubes
- 410g can mushrooms in butter sauce
- 2 tblsps barbecue sauce
- 2 carrots, peeled, chopped
- 500g baby potatoes, halved
- chopped parsley and parsley sprigs, to garnish
Method
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Heat oil in a large non-stick saucepan over a medium to high heat. Add meat in three batches. Cook, stirring, until browned. Remove from saucepan.
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Add onion to same pan. Cook, stirring, until soft. Return beef to pan with stock cubes dissolved in 1½ cups of boiling water, mushrooms, sauce, carrots and potatoes.
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Bring to a boil. Cover and simmer for 1 hour. Uncover and cook for a further 10 minutes, or until beef is tender and sauce is thickened.
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Garnish casserole with chopped parsley and parsley sprigs.
