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Beef and Mustard Casserole recipe
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To make Beef and Mustard Casserole you will need
Ingredients
| 2 | pounds | Tenderest stewing beef; cubed | | 2 | tablespoons | Flour | | 1 | ounce | Clarified butter (i use olive oil) | | 8 | ounces | Mushrooms sliced | | 1 | cup | Meat stock | | 2 | tablespoons | Dijon mustard | | 1 | bunch | Fresh herbs tied in a bundle | | | Salt and pepper to taste |
Instructions
submitted by: tpogue@ids2.idsonline.com
A yummy stew - falls apart on the fork, easy to make and tender as they
come - also better the next day. We had it two nights ago. We love it!
Original main ingredient was veal, but I found veal dried out too fast so
substituted the stewing meat. We have something called cross-cut blade
steak here, which I use and it's perfect! - Use your equiivalent tender
beef.
Preheat oven to 325. Tossed cubed beef in flour. (I put the whole mess into
a plastic bag) Brown in olive oil/butter. Place in a casserole dish. Toss
mushrooms in pan until lightly cooked and add to casserole with combined
meat stock and mustard. Stir. Scrape pan and add to casserole. Add salt and
pepper. Place tied herbs on top of meat
Cover and cook for two hours, stirring once during cooking. Remove herbs
before serving.
Enjoy your Beef and Mustard Casserole
How much is in a cup?
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Mon 14 Jul 2008
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