Beef and Herb Puff Casserole Recipe



Beef and Herb Puff Casserole Recipes

Ingredients :

1kg chuck steak

2 tbsp oil

1/2 cup seasoned flour

2 onions, chopped

1.5 cups beef stock

2 tbsp Worcestershire sauce

1 tbsp soy sauce

2 small carrots, finely chopped

1 green capsicum, finely chopped

 

Herb Puffs:

1 cup self-raising flour

60g butter, chopped

2-3 tbsp milk

1 tbsp finely chopped fresh parsley

1 tbsp finely chopped fresh thyme

1 tbsp finely chopped chives

1/3 cup grated Cheddar cheese

Method :

Preheat the oven to moderate 180C. Trim the meat of excess fat and sinew and cut into 4cm cubes. Toss the meat lightly in flour; shake off excess. Heat half the oil in a heavy-based pan. Cook the meat quickly in small batches over medium high heat for 4 minutes or until well browned; drain on paper towels.

Heat the remaining oil in the pan. Cook the onions for 2 minutes or until brown; drain on paper towels. Place the meat and onions in an 8-cup casserole dish. Mix together the beef stock, Worcestershire sauce and soy sauce. Pour over the beef and onions. Cover the casserole and bake for 105 minutes, adding the carrot and capsicum during the last 30 minutes of cooking.

To make Herb Puffs - Place the flour in a bowl. Using your fingertips, rub the butter into the flour until the mixture is a fine, crumbly texture. Add the milk, herbs and cheese; stir. Turn the dough onto a lightly floured surface. Knead for 2 minutes or until smooth. Pull dough apart into rough balls. Remove the casserole from the oven. Place the herb rounds on top of the casserole. Brush the tops with a little extra milk and bake the casserole, uncovered, for 15 minutes or until the Herb Puffs are puffed and golden.

Serves 4-6


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