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Italian-style beef & mushroom casserole

Italian-style beef & mushroom casserole

By Mia Chen
20’ Prep time
135’ Cook time
155’ Total time
654 Calories
2 Serving

Summary

This hearty beef and mushroom casserole is elevated by porcini mushroom paste, beef stock and the slightly sweet cavolo nero, making for a rich, delicious dish.
Mia Chen 0 Followers

Step by Step

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Step 1

Preheat the oven to 190ºC, gas mark 5. Fry the steak until browned on all sides. Stir in the flour and porcini paste, cook for 30 seconds, then gradually blend in the stock and vinegar. Bring to the boil, then transfer to a small ovenproof casserole dish. Cover and bake in the oven for 2 hours.
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Step 2

Stir in the mushrooms and add half the thyme sprigs, re-cover and cook for a further 15 minutes.
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Step 3

Cook the cavolo nero and mashed potato according to pack instructions, then drain. Remove the sprigs of thyme, and scatter the leaves from the remaining thyme over the casserole and serve with the cavolo nero and mash.

Ingredient

  • Plain flour
    Plain flour
    0.5 tbsp
  • Thyme
    Thyme
    15 grams
  • Mashed potato
    Mashed potato
    450 grams
  • Cavolo nero
    Cavolo nero
    200 grams
  • Balsamic vinegar of modena
    Balsamic vinegar of modena
    0.5 tbsp
  • Cooks' ingredients porcini mushroom paste
    Cooks' ingredients porcini mushroom paste
    1 tbsp
  • Mixed exotic mushrooms
    Mixed exotic mushrooms
    150 grams
  • Cooks' ingredients beef stock
    Cooks' ingredients beef stock
    350 grams
  • Diced british beef braising steak
    Diced british beef braising steak
    400 grams

Nutrition Facts

View nutrition facts
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