Beef and Mustard Casserole
by tpogue

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.


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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