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Author Topic: Gourmet Beef Casserole - with photo  (Read 40224 times)
johnro
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« on: October 09, 2010, 11:26:11 AM »

]

Name of Recipe: - Gourmet Beef
Number of People: - 4 - 6
Ingredients:
1 kg chuck or blade steak - cut into 2cm cubes
1tsp brown sugar
1 tabsp flour
1 tabsp TMX stock concentrate
1 tabsp tomato paste
pinch nutmeg
1 lg onion
2 clove garlic
1 tabsp malt vinegar
1 teasp Worcestershire sauce
200g mushrooms
150ml dry red wine
150ml water
1 tabsp cornflour blended with small amount water

Preparation:
Place onion and garlic in TMX chop 3 sec speed 5. Add sugar, flour, stock concentrate, nutmeg, vinegar, tomato paste and Worcestershire sauce to bowl and mix speed 1 or 2 until combined (takes about 30 sec).
Stir through meat and allow to marinate 1 hr - this stage could be skipped if short of time, however the dish is so full of flavour allowing to marinate.
Add meat red wine and water to TMX - cook 50 mins, 100°, speed 1  counterclock.
Add sliced mushrooms 15-20 mins before end cooking.
Add blended cornflour and cook a further 5 -7 mins, 100°, speed 1  counterclock.
Place in thermo server while veg cook.

I cooked potatoes in steamer basket while carrots and broccoli cooked in the varoma.

Enjoy.

Photos:

Tips/Hints: - As shown I served this with mash, steamed carrots and broccoli.  However the recipe adapted from
Best Recipes from the Weekly has a french bread stick cut into 2.5 cm slices spread with a combined mixture of 2 tsp french mustard and 15g butter. After cooking meat mixture in TMX, place slices on top casserole and push down gently to soak up some of the sauce.  Bake uncovered 20 mins moderate oven or until bread is browned.

Modifications from forum members
Hestonfan Used balsamic instead of malt vinegar and added 25g truffle oil.
Quirkycooking Added carrot and served it over spaghetti
Judydawn used chuck steak and cooked it for longer.
Many members used it for a pie filling.
Jabejak Put a little passata in and added capsicum, zucchini, carrot and pumpkin and served over rice.
Snoozie Added frozen vegetable soup.
Cornish Cream cut rounds from day old bread, spread them with Dijon  mustard and put them on top of the casserole as it was reheating in the oven.
hopefulcook used sweet potato and potato. The sweet ppotato disintegrated and thickened the casserole.
Maddy added 3 rashers of bacon, cracked pepper and served it on a bed of mashed potato.
Goldfish used chicken and white wine.

« Last Edit: August 27, 2014, 07:38:04 AM by cookie1 » Logged

Robyn from Rockhampton, Qld  Smiley

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judydawn
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« Reply #1 on: October 09, 2010, 11:37:29 AM »

Sounds very flavoursome johnro.  It reminds me of one I used to do one called a Belgium Beef casserole from New Idea that did the same thing with the french stick and mustard but it used beer instead of wine and slightly different ingredients.
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Judy from North Haven, South Australia

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« Reply #2 on: October 09, 2010, 12:31:51 PM »

Yum, adding to the list.
(do wonder what my dh thinks when he is watching something on tv and I go to bed and print off recipes that appear on the printer downstairs, lol)
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JulieO
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« Reply #3 on: October 09, 2010, 10:29:24 PM »

johnro, thanks for posting, this sounds up our alley.  Smiley
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Thermomixer
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« Reply #4 on: October 15, 2010, 04:56:14 AM »

Yum - good one johnro.  Great idea & looks & sounds very tasty.  Kiss Kiss Kiss Kiss
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« Reply #5 on: October 16, 2010, 08:54:21 AM »

Made this for dinner tonight.
Really nice, will do again. All the family also liked it.
dd1 commented that it would make a great pie filling and dd3 had thirds!
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Thermomixer
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« Reply #6 on: October 17, 2010, 02:23:01 AM »

Good idea with the pie filling.

Great recommendation when the kids have THIRDS !
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cookie1
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« Reply #7 on: October 18, 2010, 05:04:55 AM »

This does sound lovely. I've printed it off and will try it, we're supposed to get some cool weather later this week. Summer hasn't arrived and I'm tired of the hot weather.(today is only the 2nd day!)
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« Reply #8 on: October 21, 2010, 02:15:45 AM »

We had this last night and found it lovely. The only change I made was to reduce the vegie stock concentrate a bit. I made a half quantity and still have enough left for a pie. It is ever so tasty and the instructions are perfect. Thanks you. Kiss Kiss
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johnro
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« Reply #9 on: October 24, 2010, 08:21:12 AM »

Glad that you enjoyed it cookie.  Smiley
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Robyn from Rockhampton, Qld  Smiley

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quirkycooking
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« Reply #10 on: October 24, 2010, 11:20:23 AM »

This sounds yummy - going to try it this week!
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« Reply #11 on: October 29, 2010, 10:12:59 AM »

This was lovely! Used balsamic vinegar instead of malt vinegar and added 25 g of truffle EVO and it was very well received!
Thank you  Kiss
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« Reply #12 on: October 29, 2010, 10:58:14 AM »

I made this one this week too, and we loved it!  I forgot to add the mushrooms, and when the timer went off at 50mins I tasted it and thought, "this would be nice with mushrooms in it...", then realized it was SUPPOSED to!  So I added sliced mushrooms and sliced carrots (because I didn't feel like doing extra veges), cooked it another 10 mins, and served it over spelt spaghetti - it was delicious!!! Beef was very tender.  Thanks Johnro!!  Grin
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« Reply #13 on: December 01, 2010, 08:10:41 AM »

Robyn, finally made it as a pie with the leftovers from last weeks batch.


yep makes a lovely pie filling!!! Everyone loved it.
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johnro
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« Reply #14 on: December 01, 2010, 01:20:49 PM »

The pie looks great Zan - thanks for the modification. Cheers - R  Smiley
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