Author Type: Member
A quick beef, tomato and mushroom braise
While not strictly a casserole, this quick braise method will have dinner on the table in around 30-40 minutes.
Preparation time: 10 minutes
Cooking time: 30 - 40 minutes
Serves: 4-6
1kg round or topside beef steak
2 tbsp oil
a little extra oil
1 onion, cut into thin wedges
2 cloves garlic, crushed
250g button mushrooms, halved
500g jar of bottled tomato pasta sauce
2 tbsp tomato paste
1 cup beef stock
a of pinch sugar
large pasta shells (cooked) to serve
basil leaves
1. Cut the steaks across the grain into strips (about 1.5cm wide). Season with salt and pepper. Add oil to the beef strips, mix well.
2. Heat a wok or frypan, ensure it is hot. Stir-fry the beef in three batches, remove each batch and place it in a casserole dish. Add a little oil to pan, and then add the garlic, onion and mushrooms and cook for 2 minutes or until mushrooms are golden. Add the tomato pasta sauce, tomato paste, stock and sugar, stir until the mixture boils. Pour over the beef in the casserole dish and stir to combine.
3. Cover the casserole dish, place in oven, cook 30 - 40 minutes or until beef is tender. Serve with the cooked pasta and sprinkle with basil leaves.
by Hausmann Communications on behalf of Meat & Livestock Australia
http://www.mla.com.au/default.htm
July 2008
