Beef and mushrooms casseroled in Guinness
Ingredients 1kg (2lbs) chuck or braising steak 3 lambs kidneys 2 large onions 1 tbsp tomato paste 3 tbsp olive oil 2 tbsps plain flour 350ml Guinness small bunch of fresh parsley salt and pepper 25g (1oz) unsalted butter 150g (6oz) large mushrooms Meth
1kg (2lbs) chuck or braising steak
3 lambs' kidneys
2 large onions
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1 tbsp tomato paste
3 tbsp olive oil
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2 tbsps plain flour
small bunch of fresh parsley
salt and pepper
25g (1oz) unsalted butter
150g (6oz) large mushrooms
THIS is a good winter casserole to cook for Bonfire night. Great with baked or mashed potatoes.
Enough for four.
Pre-heat the oven to170 deg C, Gas Mark 3, 325 deg F.
Slice the meat into chunks, peel and roughly chop the onions. Wash the kidneys and slice into small pieces, toss in 1 tbsp flour. In a flameproof casserole, heat 2 tbsp of the olive oil.
Add the meat and fry over medium heat until brown on all sides. Add the onions and kidneys and fry together for a couple of minutes, then add the rest of the flour and mix well. Add the tomato paste and chopped parsley to the casserole and pour over the Guinness. Stir well, add salt and pepper to taste and bring to the boil.
Cover the casserole and carry on cooking in the pre-heated oven. Simmer gently for two hours, or until the meat is tender and the sauce is thick.
Towards the end of this time, slice the mushrooms and fry in the butter plus one tablespoon of olive oil in a small frying pan, sprinkling with 1/4 tsp salt. When the mushrooms are softening, add them to the casserole, stir well and cook for a further 15 minutes before serving.