| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | English | Caserole, English | 4 | Servings |
INGREDIENTS
| 1 | lb | Chuck steak cut |
| Into 2 inch pieces | ||
| 1 1/2 | oz | Butter |
| 1/2 | lb | Small onions |
| 1/2 | lb | Flat mushrooms |
| 1/2 | t | Mixed herbs |
| 1 | Bay leaf | |
| 1 | T | Flour |
| 2 | Wineglasses of port wine | |
| 1/2 | pt | Beef stock or water |
| Salt and pepper |
INSTRUCTIONS
Set oven to 350/F or Mark 4. Using a flameproof casserole dish, melt 1 oz. of the butter and brown the meat on all sides. Remove from the dish and set aside. Peel the onions melt the remaining butter in the casserole and cook the onions for a few minutes. Stir in the flour, blend in the stock and continue stirring until boiling. Return the steak to the pan and add the port wine, herbs, bay leaf, salt and pepper. Stir until boiling. Put the lid on the casserole and cook in the oven for l 1/2 hours or until the meat is tender. Slice the mushrooms and add to the casserole; cover again and cook for a further 1/2 hour. Serves 4. Posted to MM-Recipes Digest V3 #243 Date: Thu, 5 Sep 1996 19:19:50 +0000 From: "ray.watson" <ray.watson@ukonline.co.uk>
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Nutrition (calculated from recipe ingredients)
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Calories: 385
Calories From Fat: 223
Total Fat: 25.1g
Cholesterol: 130.1mg
Sodium: 328.4mg
Potassium: 478.8mg
Carbohydrates: 9.4g
Fiber: 1.2g
Sugar: 2.4g
Protein: 31.4g