Creamy Beef and Mushroom Casserole
Ingredients
- 400g casserole steak, sliced into strips (cut against the grain)
- 2 tbsp plain flour
- 200g chestnut mushrooms
- 1 tbsp veg oil
- 1 medium onion finely chopped
- 2 plump cloves garlic finely chopped
- 1 tbsp Dijon mustard
- 100ml sherry (sub white wine)
- 400ml beef stock
- 300g sour cream
- Handful freshly chopped parsley
Preparation
In a pan on the hob on medium high, add the oil and sauté the onions for a couple of mins before adding the sliced mushrooms, fry off for 4-5 mins and then add the garlic and cook off for a few more mins. Decant the mixture into a medium casserole pot and set aside.
Turn the hob up high and brown the beef pieces all over. Add the sherry and cook off on high for a few mins then add the flour and stir for a couple of mins before adding the sour cream, stock and mustard. Add this to the casserole pot and stir to mix in the onion and mushrooms.
Cover and place in the middle of the oven on 160 degrees for 60 mins, then remove the lid and cook for another 20-30 mins, the beef should be tender and the sauce a nice thickness, you can add a drop of milk to loosen the sauce if you take it too far. Add the chopped parsley and season to taste.
