Slow Cooked Steak Diane Casserole

By Kitchen Sanctuary · 210 min

Ingredients

Instructions

1. Preheat the oven to 160°C/320°F (fan).
2. Heat the oil in a large casserole pan over high heat.
3. Toss the chopped beef with the flour, salt and pepper, then add to the pan and cook for 6-8 minutes, turning regularly, until browned all over.
4. Turn the heat down to medium, add the onion and cook for a further 3-4 minutes, stirring regularly, until it starts to soften.
5. Stir in the garlic and tomato purée and cook for 1 more minute, then add the brandy or whisky, Worcestershire sauce, beef stock and mushrooms.
6. Stir well, scraping up any stuck bits from the base of the pan. Bring to the boil, stir again, cover with a lid and cook in the oven for 3 hours, until the beef is tender.
7. During the last hour, check a few times and add a good splash of boiling water or stock if the casserole looks dry.
8. Once the beef is tender, remove from the oven. If you want a thicker sauce, stir in the cornflour slurry.
9. Stir in the cream, then top with the chopped parsley and a sprinkle of black pepper.

Summarized from Kitchen Sanctuary's video. Watch it for the details.

More recipes with

GarlicOnionTomatoCreamMushroomBeefChestnut mushroom