Ingredients:
1kg whole piece of rump steak
seasoned flour
1kg potatoes, thinly sliced
2 large onions, thinly sliced
250g sliced mushrooms
30g butter
2/3 cup beef stock
1/2 tsp gravy mix (good quality)
1/3 cup claret (optional)
Method:
Cut meat into slices 1cm thick and pound with mallet until very thin. COAT with seasoned flour, shaking off any excess.
Lightly grease a LARGE casserole dish with butter. Arrange half the potato slices on the bottom of that casserole dish and cover with slices of onion. Add all the meat slices and mushrooms. Add the remainder of onion rings, finish with a layer of potatoes.
Season with salt and pepper, dot with butter and pour over combined stock, gravy mix and claret (optional). Place sliced potatoes around the top. Cover the casserole.
Bake at 180degC (350degF) for 2 - 2-1/2 hours. Serves 4 - 6.
1kg whole piece of rump steak
seasoned flour
1kg potatoes, thinly sliced
2 large onions, thinly sliced
250g sliced mushrooms
30g butter
2/3 cup beef stock
1/2 tsp gravy mix (good quality)
1/3 cup claret (optional)
Method:
Cut meat into slices 1cm thick and pound with mallet until very thin. COAT with seasoned flour, shaking off any excess.
Lightly grease a LARGE casserole dish with butter. Arrange half the potato slices on the bottom of that casserole dish and cover with slices of onion. Add all the meat slices and mushrooms. Add the remainder of onion rings, finish with a layer of potatoes.
Season with salt and pepper, dot with butter and pour over combined stock, gravy mix and claret (optional). Place sliced potatoes around the top. Cover the casserole.
Bake at 180degC (350degF) for 2 - 2-1/2 hours. Serves 4 - 6.
Port Lincoln Club.
... this provision is quite delightful.k.
... this provision is quite delightful.k.
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