My bird's coming to say tonight and, as she's always late, I thought I'd make a hearty beef casserole which can sit in the oven until we're ready for it. Got stewing steak, red wine, onions, mushrooms, carrots, stock cubes, herbs in the garden. What else should I put in it, any suggestions?
Typical, the only sensible reply is from a vegetarian! I've got rosemary from the garden but thinking better not put too much in. There's parsley, tarragon, thyme, marjoram, mint, sage and a tiny bay tree with about 4 leaves on it. Oh, and some basil on the window sill. A little of each perhaps.
Got to add a couple of dashes of Lee & Perrins sauce or try Mushroom Ketchup (you can get it from Sainsbury's) to add depth to the flavour. Don't put mint in it, will taste like cat piss. Dried herbs are good at the start and only put the fresh in towards the end or they will wilt and cook their flavour out & taste bitter. For a bit more depth go for about a tablespoon of tomato puree and the same amount of honey. Adds sweetness and flavour but is not overpowering. As well as the herbs stick a dried bay leaf in but make sure it comes out before the end as it should not be eaten. You can add stout to make it more of an Irish stew or use paprika to make it more of a goulash. Depending on what stock you use I'd be careful using too much salt until the end, taste it and add what you need because it is a pain in the arse to try and overcome when too salty. If you haven't tossed your meat (ooer) in flour first the dish could be a bit wet and runny. Mix cornflour in cold water, ratio of one of cornflour to about two of water, to make a thin paste, then stir it in to thicken up the stew. Don't put cornflour straight in to the casserole as all it will do is form lumps. All the best. The Galloping Gourmet.
Thanks GR though saw that too late, I normally would put tomato puree in but thought I'd try it without. Must give goulash a go, something I've never cooked, also stout instead of wine. This is what I did: Rubbed the stewing steak in flour and olive oil Smallish onions halved (chopped as close to the root as I could so hopefully they'll stay intact) Quartered mushrooms and chunkily cut carrots Black pepper Worcestershire saauce Stock cube disolved in water (Knorr) Muslin bag filled with rosemary, parsley, thyme, marjoram and basil Half of bottle of red wine (just started on the other half) In the oven at 180c for 3 or 4 hours. Going to serve with mash and some stir-fried shredded cabbage and leeks (50p out of the reduced section, always check the bargains). Should keep her sweet for a bit.
Too much like hard work. Just put the steak and flour in a freezer bag (no need for oil) and give it a good shake. Takes seconds and it comes out evenly coated.
The best I've made, that half bottle of red made a delicious sauce and the meat was melt in the mouth. She loved it.
