Rich Beef and Mushroom Casserole
Printed From: Foods of the World Forum
Category: Oceania and the Pacific Islands
Forum Name: Australia and New Zealand
Forum Discription: Australia and New Zealand
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=5146
Printed Date: 26 March 2026 at 21:12
Topic: Rich Beef and Mushroom Casserole
Posted By: TasunkaWitko
Subject: Rich Beef and Mushroom Casserole
Date 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 ------------- If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community! |
Replies:
Posted By: HistoricFoodie
Date Posted: 13 November 2018 at 22:51
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. ------------- But we hae meat and we can eat And sae the Lord be thanket |
Posted By: TasunkaWitko
Date Posted: 14 November 2018 at 08:32
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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. ------------- If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community! |
Posted By: HistoricFoodie
Date Posted: 14 November 2018 at 11:58
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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. ------------- But we hae meat and we can eat And sae the Lord be thanket |
Posted By: TasunkaWitko
Date Posted: 14 November 2018 at 12:05
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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. ------------- If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community! |