Sunday, December 28, 2008

Beef and Mushroom Casserole

Serves: 8


2 ounces (60 g) butter
2 tablespoons oil
2 onions, chopped
3 pound (1.5 kg) round steak, cubed
3 tablespoons all-purpose (plain) flour
2 cups beef stock
1 cup red wine
2 tablespoons tomato paste
Salt and pepper
8 ounces (250 g) mushrooms, sliced
1 cup sour cream

Convection Microwave Method:

1. Place butter, oil, onions, steak and flour in large casserole dish.
2. Stir in stock, wine, tomato paste, salt, pepper and mushrooms. Mix well.
3. Cook for 2 hours on SLOW COOK.
4. When casserole is cooked, stir in sour cream.
5. Serve with hot buttered noodles.

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