Title: Braised Beef and Musrooms(English)
Categories: Casserole British Mushroom
Yield: 4 Servings
| 1 | lb | Chuck steak cut |
| | | Into 2 inch pieces |
| 1 1/2 | oz | Butter |
| 1/2 | lb | Small onions |
| 1/2 | lb | Flat mushrooms |
| 1/2 | ts | Mixed herbs |
| 1 | | Bay leaf |
| 1 | tb | Flour |
| 2 | | Wineglasses of port wine |
| 1/2 | pt | Beef stock or water |
| | | Salt and pepper |
Set oven to 350/F or Mark 4. Using a flameproof casserole dish,
melt 1 oz. of the butter and brown the meat on all sides. Remove from the
dish and set aside. Peel the onions melt the remaining butter in the
casserole and cook the onions for a few minutes. Stir in the flour, blend
in the stock and continue stirring until boiling. Return the steak to the
pan and add the port wine, herbs, bay leaf, salt and pepper. Stir until
boiling. Put the lid on the casserole and cook in the oven for l 1/2 hours
or until the meat is tender. Slice the mushrooms and add to the casserole;
cover again and cook for a further 1/2 hour. Serves 4.