Saturday, December 29, 2012,10:34 AM
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- Beef Casserole with Bacon & Beef Rosti
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PrintBEEF CASSEROLE WITH BACON & BEEF ROSTI
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Preheat the oven to Gas Mark 4/180°C/350°F.
- Toss the meat and bacon in the seasoned flour.
- Heat the dripping in a large saucepan then fry the beef, bacon and onions for 5 minutes.
- Add the beef stock and stout, seasoning it well with salt and pepper.
- Bring to the boil and use a ladle to remove any scum floating on the surface.
- Add the rest of the ingredients. Pour into an ovenproof casserole and cook in the oven for 2 hours.
- To make the rosti, remove meat and the same amount of smoked bacon from the casserole.
- Allow it to cool and chop it very fine.
- Heat the butter and olive oil in a large heavy-based frying pan.
- Mix all the rosti ingredients together with chopped meat, press them into the pan in an even layer and cook over a gentle heat for 10 minutes, shaking the pan to prevent the rosti sticking.
- Invert a plate ewer the pan and turn it over, so that the rosti falls onto the plate.
- Add a little more olive oil to the pan and slide the rosti back in.
- Cook for further 12 minutes, cut into 8 wedges, and serve it in casserole.
INGREDIENTS
- 1 kg grump steak (fat and gristle removed), diced
- 350 grams rind less smoked streaky bacon, chopped
- 50 grams flour, well seasoned
- 50 grams beef dripping
- 2 peeled and sliced onions
- 570 ml Basic Beef Stock
- 150 ml stout
- Salt and freshly ground black pepper (to taste)
- 2 large potatoes, peeled and diced
- 100 grams Swede, peeled and diced
- 1 large carrot, peeled and diced
- 175 grams button mushrooms, wiped and sliced
- 100 grams of fresh or frozen peas
For the rosti
- 25 grams butter
- 2 tablespoons olive oil
- 500 grams potatoes, peeled and coarsely grated
- 100 grams grated onion
- Salt and freshly ground black pepper(as per taste)
7 comments for “Beef Casserole with Bacon & Beef Rosti”
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