Boeuf Stroganof en Casserole (Home Recipe – Good one)
1kg Lean stewing beef, cut into strips
1 Tablespoon oil
2 Tablespoons of plain flour
150ml Beef stock
150ml Fresh sour cream
Pepper to season
Melt the butter in a frying pan, add the beef strips and fry, turning, until evenly browned. Remove the beef strips from the pan with a slotted spoon and place in a casserole.
Add the oil to the frying pan and heat. Then add the onion and mushrooms and fry until the onion is softened. Sprinkle over the flour and cook, stirring, for 2 minutes. Gradually stir in the stock. Remove from the heat and stir in the cream, tomato puree and pepper to taste. Pour the mixture into the casserole and stir well.
Cover tightly and cook in a preheated over and 160C or 325F Gas mark 3 for 1 hour
This is a cracking meal. The first time I cooked this, it was in the oven for 5 hours, but the mixture was to die for. Lovely and in fact just writing this up has made me think I need to eat this next week!
Olive oil for frying
4 rashers of bacon
500g of steak diced
30g of plain flour
115g of kidneys
400ml of beef stock – Can replace with ¼ pint of beer if you want
115g of mushrooms
225g of ready-made puff pastry
Beaten egg to glaze
Preheat the oven to 160C. Cook the bacon, mushrooms and onion in a frying pan with a little oil until browned. Remove the content and place in a casserole dish.
Toss the steak in the flour and in batches brown the steak lumps in the frying pan, adding more oil where appropriate. Remove the content and place in a casserole dish.
Toss the kidney in flour and add to the pan in batches until browned. Again adding oil where appropriate. Remove the content and place in a casserole dish.
Add the bouquet garni and stock to the casserole dish. Cover the dish and place in the oven for 2 hours. Remove and allow to cool.
Preheat the oven to 220C. Roll the pastry to 2cm larger than the top of your pie dish. Tip the mixture into the pie dish, removing the bouquet garni.
Lay the pastry over the pie dish and press down the edge to the dish edge. Cut all round with a knife. Create a decoration if you want to go on top. Brush the whole pastry top with egg and bake for 20 minutes.
Lower the temperature to 180C and cook for a further 20 minutes, keeping an eye on it to make sure it doesn’t catch.
The finished article! Served with vegetables and home made circular chips.
Afghans are absolutely lovely as long as they are cooked carefully (not burnt). When we make these they tend to all be gone within two days.
170g of margarine (butter)
113g of caster sugar
142g of plain flour
2 Tablespoons of cocoa
57g of crushed cornflakes
½ cap full of vanilla
Melted chocolate to go on top of the biscuit
Cream margarine and sugar together. Mix in the flour, cocoa and cornflakes. Add vanilla and mix again. Place spoonfuls on a greased baking tray and cook in the oven @ 180C. Remove from oven when they look cooked, but not burnt – about 15 to 20 minutes. Remove from oven and cool on a wire rack. Coat with lumps of chocolate.