DINING OUT & KHUN OCHA'S COOKBOOK
 
 

10 Minute Casserole Beef Bourguignon

The heading for this week’s recipe is perhaps a little misleading, so forgive me. While it only takes 10 minutes to prepare, the cooking time is still around two hours, but at least it does not require constant supervision for all that time, and you can use a slow cooking crock-pot. Like all casseroles it can be left happily simmering. It does make for a new taste in family casserole and stews.

Ingredients                    Serves 4 - 6
Topside or round steak     1kg
Plain flour                         cup
Bacon, rind removed         3 rashers
Oil                                   1 tbspn
Pickling onions                 12
Red wine                          1 cup
Beef stock                        2 cups
Button mushrooms            200 gms
Garlic                              1 clove

Cooking Method
Trim the steak of fat and sinew, cube and lightly coat in seasoned flour.
Cut bacon into squares. Heat oil in a large flame proof casserole dish and quickly cook bacon over medium heat. Remove.
Brown the meat well, in batches if required, remove and set aside. Add onions, and cook until browned.
Return meat and bacon to casserole dish with wine, stock, mushrooms and garlic. Bring to the boil, then reduce heat and simmer for 90 minutes or until meat is very tender, stirring occasionally.