Beef and Mushroom Casserole
• 1 Onion, cut in wedges
• 30 Millilitre Sunflower oil • 1 Clove garlic, crushed
• 500 Gram Rump steak, cut in cubes
• 45 Millilitre Cake flour
• 5 Millilitre Salt
• 3 Millilitre coarsely ground black pepper
• 150 Gram Baby mushrooms, whole
• 500 Millilitre water
• 1 Knorr Beef Stock Pot
• 1 Millilitre Robertsons Thyme
• 1 Millilitre Robertsons Sage
• 25 Millilitre Chopped fresh parsley
1 Heat the
oil, and fry the onion and garlic until soft.
2 Dust the
meat cubes in the flour, salt and pepper, add to the pot and lightly
brown. 3 Add the mushrooms and fry for 2 minutes.
4 Add the water, KNORR Beef Stock Pot, sage and thyme and simmer on medium heat for 45 mins.
5 Stir in the chopped parsley.
