Make midweek mealtimes a breeze with this quick and spicy beef casserole. Serve with rice or mashed potatoes.


  • 1 clove garlic, peeled and chopped

  • 2 tbsp olive oil

  • 2 bay leaves

  • Small bunch thyme

  • 500g sirloin beef sliced into 3cm pieces

  • Splash Tabasco sauce

  • 1 tbsp capers

  • 2 tbsp tomato puree

  • 200g small cap mushrooms, wiped and halved

  • Juice 1 lemon

  • 1 tsp sugar

  • 1 tsp spoon English mustard

  • 500ml double cream

  • 4 gherkins, drained and sliced

  • 50g mixed herbs like tarragon, parsley and coriander chopped

  • For the rice

  • 2x 15ml spoon olive oil

  • 1 onion, peeled and chopped

  • 1 bay leaf

  • Pinch fresh grated nutmeg

  • 3 sprigs thyme

  • 300g long grain rice

  • 1½ times of water/chicken or vegetable stock, warmed

  • 1 tbsp fennel seeds


  • 1.

    Make the rice by heating a large pan with olive oil, sweat the onion for 1-2 minutes then add the bay leaf thyme, rice, fennel seeds and nutmeg. Stir well then add the water or stock.

  • 2.

    Cover the pan with crumpled greaseproof paper cook in the oven at 180°C for about 20-30 minutes or until the stock has been absorbed into the rice.

  • 3.

    Meanwhile, in a hot pan sauté the beef in the olive oil. Add the bay leaves and thyme. Cook over a moderate/high heat for 2 minutes to seal then add a splash Tabasco sauce and the capers.

  • 4.

    Remove the beef from the pan and allow to rest.

  • 5.

    In the same add more oil, mushrooms, a splash of stock, crushed garlic, gherkins, tomato puree, and sugar. Return the beef to the pan along with a squeeze of lemon juice and the cream. Season to taste then stir in the fresh herbs. To serve place spoonfuls of rice onto hot serving plates and top with the beef mixture.

Nutritional information

Nutritional analysis per serving (5 servings)

  • Energy 994kj
  • Fat Total 65g
  • Saturated Fat 30g
  • Protein 32g
  • Carbohydrate 73g
  • Sugar 6g
  • Sodium 919mg

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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