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Winter Beef Casserole
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Recipe supplied by: Jenny Gibbons

Information about Jenny: Jenny Gibbons (my mother) is a country woman who grew up and lived on the land around the remote Wanaaring area for the first 60 years of her life. She still lives on a few acres about ten minutes out of Dubbo with my father, which they both love.

Over the years of living on the land, Mum accumulated many recipes which were either handed down from other family members or given to her by other ladies living on the land, from around the community.


Recipe listed by: Marianne Hull

Ingredients
750 g casserole beef
2-3 tablespoons oil
2 tablespoons seasoned four
1 tin condensed tomato soup (425 g Heinz Big Red)
2 tablespoons worcestershire sauce
1 cup beef stock
2 onions - roughly cut
2 stalks celery - chopped
1 carrot - diced
250 g mushrooms - halved
Chopped parsley (to serve)
Method
Toss beef in seasoned flour
Cook in oil until all sides are browned - remove from frying pan
Mix remaining flour with tomato soup, worcestershire sauce and beef stock
Pour into frying pan - bring to boil
Add onions, celery, carrot, mushroom, browned beef and sauces from frying pan to oven proof dish
Stir and cover
Cook in moderately slow oven (160-180 deg C) for 1.5 hours
To serve
Sprinkle chopped parsley on top and serve with rice or mashed potatoes

Number of serves: Serves 4
Preparation time:
Cooking time: Approx 2 hours
 
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Nutrition Facts:
Recipe Uploaded: 17.01.2016
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