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.
Serves2
CourseMain meal
Prepare20 mins
Cook2 hrs 15 mins
Total time2 hrs 35 mins
Ingredients
400g pack lean diced British beef braising steak
½ tbsp plain flour
1 tbsp Cooks' Ingredients Porcini Mushroom Paste
350g Cooks' Ingredients Beef Stock
½ tbsp balsamic vinegar of Modena
1/2 x 150g pack mixed exotic mushrooms, large ones halved
1/4 x 15g pack Cooks Ingredients Thyme
200g pack cavolo nero
450g pack mashed potatos
Method
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.
Stir in the mushrooms and add half the thyme sprigs, re-cover and cook for a further 15 minutes.
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.
