Mushrooms Recipe

Braised mushroom & beef casserole

April 19, 2016

Braised mushroom & beef casserole 0 5 0

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  • Cook 1 hr
  • 1 hr

    1 hr

  • Serve 4-6 Servings


1kg beef brisket or chuck, trimmed

2 leeks, halved lengthways

2 carrots, halved lengthways

3 tbs olive oil

500g button mushrooms, trimmed

2 tsp smoked paprika

400g can diced tomatoes

1 cup beef stock

1 cup each self-raising flour, instant polenta, buttermilk & grated cheese

1 tsp baking powder


1Cut beef, leeks and carrots into 3cm pieces. Heat an ovenproof casserole dish over high heat. Add 1 tablespoon oil and half the beef, cook 4 minutes until evenly browned, remove to a plate. Repeat with remaining beef. Add remaining oil, leeks, carrots and mushrooms. Cook, stirring often, for 5 minutes. Sprinkle over the paprika, season and stir to coat. Return beef to the dish.

2Add tomatoes and stock. Bring to the boil. Press a piece of baking paper onto the surface of casserole. Cover with a lid, reduce heat to very low and simmer 3-4 hours until beef is tender. Remove baking paper and discard.

3Preheat oven to 240°C or 220°C fan forced. Combine flour, polenta, buttermilk, cheese and baking powder, mix until well combined. Drop spoonfuls of the cheese mixture over the casserole to cover. Bake, uncovered, 15-20 minutes until golden and cooked through. Serve.