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 ¼ cup
Bacon, rind removed 3 rashers
Oil 1 tbspn
Pickling onions 12
Red wine 1 cup
Beef stock 2 cups
Button mushrooms 200 gms
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.
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