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Ingredients
675g (1½ lb) braising steak, cubed
50g (2oz) seasoned flour
2 large onions, sliced thinly
1 clove garlic, crushed
575ml (1 pint) cream stout
15g (
½ oz) brown sugar
15 ml (1tbsp) wine vinegar
5 ml (1tsp) mixed herbs
Serves 4
Dish: 3 litre (6pt) large casserole with lid
Coat the beef in the seasoned flour and place in
casserole. Add the remaining casserole ingredients.
Cover with lid, place on base of oven and cook on
CONVECTION 160°C + WARM MICROWAVE for 1
¼ -
1½ hrs or until tender. Stir halfway.
Belgian Beef
Casserole
Meat and Poultry
Ingredients
Filling:
450g (1 lb) braising steak, cubed
25g (1oz) seasoned flour
150g (5oz) mushrooms, sliced
1 onion, chopped
1 clove garlic, crushed
5ml (1tsp) thyme
275ml (
½ pt) hot beef stock
275ml (½ pt) cream stout
Pudding:
175g (6oz) self-raising flour
pinch salt
75g (3oz) suet
cold water to mix
15 ml (1tbsp) cornflour
Dish: 1.5 litre (3 pt) casserole with lid + 1.2 litre (2 pt)
pudding basin
Coat the steak in seasoned flour and add to casserole
with all the filling ingredients. Cover, place on base of
oven and cook on CONVECTION 160°C + WARM
MICROWAVE for 1hr 15 mins. Mix flour, salt and suet
together. Mix to a firm dough with cold water. Roll out
3/4
of the pastry to line basin. Remove meat with a slotted
spoon and fill basin. Mix cornflour with water and stir into
the gravy. Place on base of oven and cook on HIGH
MICROWAVE for 2 mins. stirring once, or until gravy has
thickened. Pour 60 ml (4tbsp) of gravy over the meat and
reserve the rest for serving. Roll remaining pastry to form
a lid, moisten the edges and seal over the top of the
meat. Place on base of oven and cook on MEDIUM
MICROWAVE for 10-12 mins. or until pastry looks dry.
Steak and Mushroom
Pudding
4
4
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