Saucisson casserole
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Vegetable oil |
| 1 | large | Onion; sliced |
| 175 | grams | Button mushrooms; quartered (6oz) |
| 1 | Green pepper; deseeded and diced | |
| 25 | grams | Flour; (1oz) |
| 1 | tablespoon | Worcestershire sauce |
| 275 | millilitres | Red wine; (9fl oz) |
| 1 | 400 gram can chopped tomatoes | |
| 1 | 400 gram can flageolet beans; drained | |
| Salt and freshly ground black pepper | ||
| 375 | grams | Saucisson; chopped into bite |
| ; size peices (12oz) | ||
| 2 | tablespoons | Creme fraiche |
Directions
Heat the oil in a large frying pan and fry the onion, mushrooms and pepper until soft.
Sprinkle over the flour and cook for 2 minutes, stirring continuously.
Gradually add the Worcestershire sauce and wine.
Add the tomatoes and flageolet beans and bring to the boil.
Season to taste.
Add the chopped saucisson and creme fraiche and heat until warmed through.
Notes Serve with a crusty French baguette.
Converted by MC_Buster.
NOTES : A warm and hearty casserole.
Converted by MM_Buster v2.0l.