Free Recipe Beef, Leek, and Mushroom Casserole
Recipe Type: Free Recipes
Recipe Preparation: cook
Cooking Ingredients for Beef, Leek, and Mushroom Casserole Recipe
500 g Lean beef; cut into dice
2 md Onions; coarsely sliced
4 Cloves garlic; crushed
3 Leeks; sliced
1 Dozen medium sized
-mushrooms, sliced
1 Red pepper (capsicum)
-chopped into 2cm pieces
1 ts Beef stock powder
Cornflour
Water
Salt and pepper to taste
Beef, Leek, and Mushroom Casserole Preparation
Lay out beef on a non-stick tray and grill under a high heat to brown. Remove from heat and put to one side. Add beef stock and 1/4 C water to a non stick pan, and saute onion and garlic. After a few minutes, add capsicum and leeks, and continue to cook for about 10mins, stirring to separate the leeks. Remove from heat. Mix in beef, mushrooms, and about 1 t salt and 1 t fresh ground black pepper or however much you prefer (after all you”re the one eating it!) Spoon into an overproof casserole dish, and add additional water to cover. Cook covered at about 180deg C for about 1 1/2 hours. 10mins before serving, thicken with cornflour if needed. Serve with hot crusty rolls – at least I did and they seemed to go together well. Posted to Digest eat-lf.v097.n198 by greg martin <g.martin@mailbox.uq.edu.au> on Aug 06, 1997
Cooking Temperature:
Recipe Serves: 1
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