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home > recipes > casseroles > beef and mustard casserole
A yummy stew - falls apart on the fork, easy to make and tender as they come - also better the next day. We had it two nights ago. We love it! Original main ingredient was veal, but I found veal dried out too fast so substituted the stewing meat. We have something called cross-cut blade steak here, which I use and it's perfect! - Use your equiivalent tender beef. BEEF AND MUSTARD CASSEROLE 2 LBS tenderest stewing beef - cubed 2 tbsp flour one ounce clarified butter (I use olive oil) 8 ounces mushrooms sliced 1 cup meat stock 2 tbsp dijon mustard bunch of fresh herbs tied in a bundle salt and pepper to taste Preheat oven to 325. Tossed cubed beef in flour. (I put the whole mess into a plastic bag) Brown in olive oil/butter. Place in a casserole dish. Toss mushrooms in pan until lightly cooked and add to casserole with combined meat stock and mustard. Stir. Scrape pan and add to casserole. Add salt and pepper. Place tied herbs on top of meat Cover and cook for two hours, stirring once during cooking. Remove herbs before serving.

Beef and Mustard Casserole


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keyword: mustard
keyword: casserole
recipes for casseroles
recipes by tpogue
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(posted March 19, 1997)

A yummy
stew - falls apart on the fork, easy to make and tender as they come
- also better the next day. We had it two nights ago. We love it!
Original main ingredient was
veal, but I found veal dried out too fast so
substituted the stewing meat. We have something called cross-cut blade
steak here, which I use and it's perfect! - Use your equiivalent tender
beef.

BEEF AND MUSTARD CASSEROLE

2 LBS tenderest stewing
beef - cubed
2 tbsp
flour
one ounce
clarified butter (I use olive oil)
8 ounces mushrooms sliced
1 cup meat
stock
2 tbsp
dijon mustard
bunch of fresh
herbs tied in a bundle
salt and pepper to taste

Preheat oven to 325. Tossed cubed
beef in flour. (I put the whole mess into
a plastic bag)
Brown in
olive oil/butter. Place in a casserole dish. Toss
mushrooms in
pan until lightly cooked and add to casserole with combined
meat
stock and mustard. Stir. Scrape pan and add to casserole. Add salt and
pepper. Place tied
herbs on top of meat

Cover and cook for two hours, stirring once during cooking. Remove
herbs
before serving.



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