Braised Mushroom and Beef Casserole

Braised Mushroom and Beef Casserole

Braised Mushroom and Beef Casserole
Yields1 Serving
Prep Time15 minsCook Time1 hrTotal Time1 hr 15 mins
 500 g Button Mushrooms
 1 kg Beef - Gravy beef or chuck steak - trimmed
 2 Carrots
 2 Leeks
 400 g Tinned crushed tomatoes
 1 cup Beef Stock
 2 tsp Paprika
 1 tbsp Olive Oil
Cheesy Polenta Balls
 1 cup Self-raising flour
 1 cup Instant polenta
 1 cup Milk (Buttermilk if you have it)
 1 cup Grated tasty cheese
 1 tsp Baking powder
1

Cut beef, leeks and carrots into 3cm pieces. Heat an ovenproof casserole dish over high heat. Add 1 tablespoon oil and half the beef, cook 4 minutes until evenly browned, remove to a plate. Repeat with remaining beef. Set beef aside.

2

In the same casserole dish, add remaining oil, leeks, carrots and mushrooms. Cook, stirring often, for 5 minutes. Sprinkle over the paprika, season and stir to coat. Return beef to the dish.

3

Add tomatoes and stock. Bring to the boil. Press a piece of baking paper onto the surface of casserole. Cover with a lid, reduce heat to very low and simmer 3-4 hours until beef is tender. Remove baking paper and discard.

4

Preheat oven to 240°C or 220°C fan forced. Combine flour, polenta, buttermilk, cheese and baking powder, mix until well combined. Drop spoonfuls of the cheese mixture over the casserole to cover. Bake, uncovered, 15-20 minutes until golden and cooked through. Serve.

Ingredients

 500 g Button Mushrooms
 1 kg Beef - Gravy beef or chuck steak - trimmed
 2 Carrots
 2 Leeks
 400 g Tinned crushed tomatoes
 1 cup Beef Stock
 2 tsp Paprika
 1 tbsp Olive Oil
Cheesy Polenta Balls
 1 cup Self-raising flour
 1 cup Instant polenta
 1 cup Milk (Buttermilk if you have it)
 1 cup Grated tasty cheese
 1 tsp Baking powder

Directions

1

Cut beef, leeks and carrots into 3cm pieces. Heat an ovenproof casserole dish over high heat. Add 1 tablespoon oil and half the beef, cook 4 minutes until evenly browned, remove to a plate. Repeat with remaining beef. Set beef aside.

2

In the same casserole dish, add remaining oil, leeks, carrots and mushrooms. Cook, stirring often, for 5 minutes. Sprinkle over the paprika, season and stir to coat. Return beef to the dish.

3

Add tomatoes and stock. Bring to the boil. Press a piece of baking paper onto the surface of casserole. Cover with a lid, reduce heat to very low and simmer 3-4 hours until beef is tender. Remove baking paper and discard.

4

Preheat oven to 240°C or 220°C fan forced. Combine flour, polenta, buttermilk, cheese and baking powder, mix until well combined. Drop spoonfuls of the cheese mixture over the casserole to cover. Bake, uncovered, 15-20 minutes until golden and cooked through. Serve.

Braised Mushroom and Beef Casserole

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