Casseroling is a foolproof technique that will lead you to endless winter warming possibilities.


  • 1kg blade steak, sliced across the grain (about 1cm wide), or

  • use beef stir-fry strips

  • 1 onion, cut into thin wedges

  • 2 cloves garlic, crushed

  • 200g button mushrooms, thickly sliced

  • 1 tbsp tomato paste

  • 2 cups beef stock

  • .5 cup sour cream

  • 1 tbsp Dijon mustard

  • 2 tsp cornflour

  • To serve, pasta or egg noodles, fresh dill or chives (optional)


  • 1.

    Preheat oven to 180°C. Season the beef with salt and pepper. Add a little oil to the beef strips, mix well.

  • 2.

    Heat a wok or frypan, ensure it is hot. Stir-fry the beef in 3 batches, remove each batch and place in a casserole dish. Add a little oil to pan, add onion, garlic and mushrooms and cook for 2 minutes or until onions softens. Add the tomato paste and stock, stir until the mixture boils. Pour over the beef in the casserole dish and stir to combine.

  • 3.

    Cover the casserole dish, place in oven, cook for 30 - 40 minutes or until beef is tender. In the last 10 minutes of cooking time, stir in the combined sour cream, mustard and cornflour. Serve with pasta or egg noodles and sprinkle with chopped dill or chives.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 571kj
  • Fat Total 37g
  • Saturated Fat 14g
  • Protein 49g
  • Carbohydrate 9g
  • Sugar 4g
  • Sodium 480mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Let your dish simmer gently as it gives a richer flavoured dish. Controlling the heat is important as too low a heat and the dish will be flavourless, too high a heat and the mixture will boil resulting in less tender meat.

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Posted by Report
I love this recipe but I find using veal is much more tender