Gourmet Beef Casserole - with photo

[johnro]

Glad you enjoyed it Shazzy - that is interesting regarding the extra cooking time - I always use chuck or any stewing steak for this dish and was surprised form the first conversion of the recipe at the softness of the meat. On a couple of occasions I thought that the cooking time could have been shortened as the meat almost become part of the gravy.  Cheers     

[Shazzy]

I used blade steak in probably 1 cm pieces and the meat hadnt disintegrated at all. Interesting how things can turn out differently!! Thanks again it was a lovely meal. 

[maddy]

Thanks Robyn.....another of your dishes enjoyed 





I also added 3 rashers chopped bacon (when the mushies went in) & cracked pepper, and piled it onto mashed potato.
Everyone enjoyed it!

[johnro]

Thanks Maddy - helps me think I can contribute to your dinner fare as so regularly you and your wonderful creations are often discussed and or eaten here - usually simultaneously!!!!!!!!!!   

[~Trish~]

I made this tonight and steamed some vegies in the varoma while the casserole cooked and it was sooo yummy!!!

Smelt great while cooking too!!

[johnro]

So glad you enjoyed this dish as we have done for such a long time (pre-thermie), Trish.  Zan's suggestion at using this as a pie filling also works well.      

[Zan]

Robyn we had it the other night and the girls were very upset I hadn't made extras for pies (they do love anything wrapped in pastry)

[sue_h]

This recipe was just what we needed tonight. I was going out and wanted something hearty for the family. I could put it on and they finished it off with the corn flour and then made vege's and rice. They are all asleep now, but I'm assuming they loved it because there's not much left. I tasted it and it was delicious even though it was cold. Can't wait to turn the left overs into something yummy tomorrow - maybe a pie. The ones posted so far look great.

[johnro]

This type of dish is certainly common on our table during cooler months, Sue - pleased your family enjoyed it.  

[leesmac78]

This was absolutely delicious! I planned it this morning and got the beef out of the freezer.  Silly me, forgot to check the weather.  It was 36 degrees.  Hideously hot.  So I cooked a gourmet beef casserole - completely mad!  But it was very tasty and I was delighted that the beef was so tender.  I decided to steam some potatoes.  I popped them into Varoma for about 35 mins.  They were peeled and sliced and after 35 mins they were still raw!  Can anyone tell me why that might have happened?  I had them in the bottom part of Varoma, is that the bowl?  I had the lid on Varoma, no MC.  So I whacked them into the microwave for a further 10 mins and mashed them.  They were rather unpleasant but they did the trick.  Lucky the casserole was so tasty, it kind of masked them.  Did I do something wrong?  Help me my Thermodarlings, help!!!!

xxx
 

[Bedlam]

Lee, how much water did you put in the jug and did you use boiling water ?

[judydawn]

Lee, you didn't try and cook the potatoes in the varoma whilst the casserole was cooking did you? If you made the casserole, set it aside whilst you cooked some potato you could have put small pieces in the steaming basket, added 600mls boiling water and cooked on varoma temp/20-30 minutes/speed 3. Johnro cooked her casserole, set it aside in the Thermosaver (a bowl type  only available here in Australia with conditions) then steamed her vegies.

[Chelsea (Thermie Groupie)]

Yes to steam you need to be using the varoma setting (not 100 degrees). Many of the casseroles will disintegrate at the varoma temperature so you need to cook them first at 100 degrees and then do the steaming at varoma temp.

[leesmac78]

Thank you all once again for saving the day.  How could I have missed that??? No wonder they were horrible.  I was sure that it was something that I did.  Thermie is perfect.  It is Thermie's owner who should learn how to read...

xxx

 

[Chelsea (Thermie Groupie)]

It is a common mistake Lee. Some of the mince recipes can handle being cooked at varoma temp, but chicken and steak tend to break up.