BEEF AND GUINNESS CASSEROLE

Source - SAFEWAY leaflet

· Serves 4 ·

Ingredients

· 600 g / 1 1/4 sliced braising steak, cut into 2 x 2 cm pieces

· 15 ml / 1 tbsp seasoned flour

· 15 ml / 1 tbsp vegetable oil

· 100 g /4 oz smoked back bacon, cut into 1 cm / 1/2 in strips

· 1 medium to large mild onion, thickly sliced

· 2 garlic cloves, crushed

· 1 KNORR beef stock cube, dissolved in 300 ml / 1/2 pint
boiling water

· 330 ml / 11 fl oz bottle Guinness

· 5 ml / 1 tbsp Colmans English mustard

· 5 ml / 1 tbsp EPC creamed horseradish

· 15 ml / 1 tbsp caster sugar

· 150 g / 5 oz closed cup mushrooms, halved

· Seasoning

· Mashed British White potatoes and boiled or steamed
vegetables, to serve

· Fresh chopped parsley, to garnish

1. Preheat the oven to 170 °C /325 °F/Gas 3. Toss the steak in the seasoned
flour to coat lightly. Heat the oil in a large flameproof casserole. Cook the
meat over a high heat for 5 minutes until browned, stirring frequently.

2. Add the bacon to the pan and cook with the beef for 2 minutes. Stir in the
onion and garlic and fry gently for 2 minutes.

3. Add the stock a little at a time, stirring well and scraping the bottom of the
pan to incorporate the cooked flour and juices. Stir in Guinness, mustard,
horseradish and sugar.

4. Bring to the boil, then remove from the heat, cover and cook in the oven for
1 1/4 hours, stirring twice. Add the mushrooms and cook for further 15-20
minutes or until the beef and mushrooms are tender; season to taste.

5. Serve with creamy mashed potatoes, garnished with parsley, and freshly
boiled or better steamed vegetables.

Preparation time: ~ 20 minutes

Cooking time: ~ 2 hours

This page translated into Hungarian on BEEF AND GUINNESS CASSEROLE
Click on this underlined address to have it in Hungarian.

Need to help? (It's free and easy!)

Questions? eMail me from the first page!