Beef and mustard casserole
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Tenderest stewing beef; cubed |
| 2 | tablespoons | Flour |
| 1 | ounce | Clarified butter (i use olive oil) |
| 8 | ounces | Mushrooms sliced |
| 1 | cup | Meat stock |
| 2 | tablespoons | Dijon mustard |
| 1 | bunch | Fresh herbs tied in a bundle |
| Salt and pepper to taste | ||
Directions
submitted by: tpogue@...
A yummy stew - falls apart on the fork, easy to make and tender as they come - also better the next day. We had it two nights ago. We love it! Original main ingredient was veal, but I found veal dried out too fast so substituted the stewing meat. We have something called cross-cut blade steak here, which I use and it's perfect! - Use your equiivalent tender beef.
Preheat oven to 325. Tossed cubed beef in flour. (I put the whole mess into a plastic bag) Brown in olive oil/butter. Place in a casserole dish. Toss mushrooms in pan until lightly cooked and add to casserole with combined meat stock and mustard. Stir. Scrape pan and add to casserole. Add salt and pepper. Place tied herbs on top of meat Cover and cook for two hours, stirring once during cooking. Remove herbs before serving.
DAVE <DAVIDG@...>
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE - 8 APRIL 1996
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, .