Wednesday, July 29, 2015

Creamy autumn casserole - Lövfrestelse


Treat your friends to a tempting casserole with shredded beef in a creamy sauce. You can very well make it in advance and can be baked in the oven while you and your guests have a drink.

4 servings

1 lb minute steaks
5 oz small onions
7 oz fresh mushrooms
3 tbsps butter or margarine
salt, pepper
2/3 cup whipping cream
2/3 cup thin cream, 12% fat
¾ meat bouillon cube
1½ tbsps redcurrant jelly
½ tsp herb pepper (or something similar)
1 tsp potato starch
good 1/3 cup redcurrants
good 1/3 cup grated cheese

leafy parsley

Shred the beef. Cut the onions in wedges and split the mushrooms in four. Melt 1 tbsp fat in a frying pan and brown the meat until coloured. Take it up and flavour with salt and pepper. Melt another tbsp fat and sizzle the onions until tender. Take it up. Melt remaining fat and sizzle the mushrooms until nicely coloured. Flavour with salt and pepper.

Mix meat, onions and mushrooms in an oven-proof dish. Heat cream, bouillon cube and jelly in a saucepan until bouillon cube and jelly are dissolved. Flavour with herb pepper and salt. Add potato starch and redcurrants – save some currants for decoration.

Pour the cream in the dish, sprinkle with cheese and bake in the middle of the oven at 225C/gasmark 7 for about 20 minutes. Decorate with redcurrants and some parsley sprigs and serve with riced potatoes and a fresh salad.




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