Herby beef and mushrooms

4 servings

Ingredients

QuantityIngredient
750gramsLean braising steak; (1 1/2lb)
600millilitresChicken stock; (1 pint)
1largeOnion; sliced thinly
250gramsOpen mushrooms; sliced thinly (8oz)
1tablespoonChopped fresh thyme or 1 teaspoon dried
; thyme
1tablespoonChopped fresh marjoram or 1 teaspoon
; dried marjoram
1tablespoonChopped fresh savory or 1 teaspoon dried
; savory
4Fresh sage leaves; chopped, or 1/2
; teaspoon dried sage

Directions

Preheat the oven to 180øC/350øF/Gas Mark 4.

Cut the beef into 2cm x 4cm (¾-inch x 1½-inch) pieces.

Put 150ml (¼ pint) stock into a flameproof casserole. Bring it to the boil.

Put in the onion and boil it rapidly, uncovered, until the stock has reduced to about 2 tablespoons. Put in the pieces of beef and stir them on the heat until they have browned all over.

Pour in the remaining stock and bring it to the boil.

Put in the mushrooms and herbs. Cover the casserole and put it into the oven for 1 ¼ hours or until the beef is tender.

Note: For 1 or 2 servings, still use 150ml (¼ pint) stock for cooking the onion.

Then add 300ml (½ pint) stock for 350g (12oz) beef; 225ml (8fl oz) stock for 175g (6oz) beef.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.