Steak and Mushroom Casserole

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  • 1kg stewing or braising steak
  • 1 small onion peeled, and thinly sliced
  • 1 clove garlic crushed and finely chopped
  • 3 large field mushrooms halved and sliced
  • 500 ml beef stock made with two good quality stock cubes ? e.g. Just Boullion
  • 1 tbs tomato puree
  • 2 tbs plain flour
  • salt and black pepper for seasoning
  • I tsp chopped fresh thyme
  • Extra virgin olive oil for frying


  1. Chop the steak into 2.5cm (1 inch) cubes, and remove any excess fat and sinew.
  2. Put the flour into a bowl and season well with ½ tsp salt and ½ tsp pepper. Coat the steak cubes with the seasoned flour.
  3. In a heavy casserole, fry the onions for a few minutes until soft. Remove from the pan.
  4. Add a little more oil to the pan, and add the steak in batches, to brown it all over.
  5. Return the onions to the pan along with the garlic, and cook for another minute.
  6. Add the herbs and mushrooms, and stir.
  7. Finally add the stock and tomato puree, and stir well.
  8. Cover and cook in a low oven (170ºC/325ºF/Gas Mark3) for about 2 hours. Check occasionally to make sure that it is not drying out and add more stock/water if required.
  9. Before serving check seasoning

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