Slow Cooked Creamy Beef and Mushroom Casserole
Ingredients
- 200g Bulla Crème Fraîche
- 2 Tbsp olive oil
- 1.5 kg topside beef, cubed
- salt and pepper, to taste
- 1 Tbsp olive oil, for frying
- 6 shallots, finely sliced
- 2 cloves garlic, finely chopped
- 2 Tbsp fresh thyme, chopped
- 1 cup beef stock
- 1 Tbsp brandy
- 2 Tbsp butter
- 400g mixed mushrooms, halved
to serve
- additional Bulla Crème Fraîche
- cracked black pepper, to taste
Cooking Directions
- Preheat oven to 150°C.
- Place the flour, salt and pepper in a plastic bag and add the beef to the bag and shake to coat well.
- Heat olive oil in a large pan over a high heat and brown beef well. You may need to do this in 3 batches. Remove and set aside.
- Add the oil, shallots, garlic and thyme to the pan sauté 3-4 minutes.
- Return the beef to the pan and stir in the remaining oil and brandy. Add the beef stock and bring to boil. Cover casserole and place into the oven for 1 1/2 hours.
- Heat butter in a shallow pan 2 minutes. Add mushrooms to the pan and sauté 3-4 minutes.
- Season with black pepper and stir in Bulla Crème Fraîche until creamy and smooth.
- Remove beef from the oven and stir in mushrooms. Continue to cook for a further 30 minutes.
- Serve hot with a dollop of Bulla Crème Fraîche.
Ingredients
- 200g Bulla Crème Fraîche
- 2 Tbsp olive oil
- 1.5 kg topside beef, cubed
- salt and pepper, to taste
- 1 Tbsp olive oil, for frying
- 6 shallots, finely sliced
- 2 cloves garlic, finely chopped
- 2 Tbsp fresh thyme, chopped
- 1 cup beef stock
- 1 Tbsp brandy
- 2 Tbsp butter
- 400g mixed mushrooms, halved
to serve
- additional Bulla Crème Fraîche
- cracked black pepper, to taste