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Rich Beef and Mushroom Casserole |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Posted: 13 November 2018 at 14:59 |
From the website of Woolworths - known locally as Woolies - a major grocery chain in Australia.
Rich Beef and Mushroom Casserole To serve 4: Ingredients 1 tablespoon oil 500g diced beef 1 onion, diced 2 cloves garlic, crushed 250g mushrooms, sliced 2 large carrots, diced 4 tablespoons tomato paste 500ml beef stock 2 teaspoons cornflour (cornstarch) Method 1. Heat oil in a saucepan over high heat and cook beef, in batches, until browned. Remove and set aside. 2. Add onion and garlic to the saucepan, cook for 2 minutes. Add mushrooms and beef to pan, cook for 3 minutes or until mushrooms have softened. 3. Add carrots, tomato paste and 375ml (1.75 cups) of beef stock, bring to the boil. Reduce heat and cook for 35 mins, stirring occasionally. 4. In a jug or bowl, combine remaining 1/2 cup of stock with cornflour until smooth. Stir into beef mixture. Bring to the boil, stirring constantly. 5. Cook for 5 minutes, stirring occasionally, until sauce has thickened. 6. Serve with mash and steamed green beans. Source: https://www.woolworths.com.au/shop/recipedetail/7863/rich-beef-and-mushroom-casserole |
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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Sounds dinkum, Mate. (see that. Anyone can talk Aussie. )
By coincidence, I've just picked up a chuck roast. So I might give this a try. |
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But we hae meat and we can eat
And sae the Lord be thanket |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Hi, Brook -
I was thinking about this yesterday as I posted it; with the relatively short cooking time, would chuck roast cook enough to be tender, or do you think this recipe is designed for something more akin to sirloin or round, which doesn't require long cooking to be tender? I honestly don't know - maybe it depends on the size of the dice. With a chuck roast, I'd be tempted to let it simmer a little longer; or, perhaps, use leftover roast that has been cooked. |
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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You're probably right, Ron. I didn't notice the short cooking time.
Ah, well. It's on the to-try list.
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But we hae meat and we can eat
And sae the Lord be thanket |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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It sure looks delicious, in any case...we will probably give it a go this coming weekend, if all goes well.
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