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Thread: Favourite Winter Warmer Casseroles

  1. #1
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    Default Favourite Winter Warmer Casseroles

    We all have Casserole recipies we use year after year here is one of my favourites and so simple

    Braised Steak & Onions in Stout

    1Lb Braising Steak cut into 4 pieces
    1Tablespoon Oil
    Seasoned Flour
    2 Largish Onions
    5fl ozs Stout
    1/2 Tsp worcestershire sauce
    Salt & freshly milled Black Pepper

    preheat the oven to Gas Mark 1 or 140c

    Melt the oil until sizzling hot coat the meat on both sides with seasoned flour and brown on both sides lift them out set aside on a plate
    Fry the onions to brown them well then arrange the meat on top plus any juices from the plate season with salt and pepper
    Add the stout and sauce put the lid on the casserole place in the oven cook for approx 21/2 hrs until the meat is tender

    If you choose to Braise the steak on top of the hob add 1 extra fl oz of stout

    Serves 2-4 people
    Last edited by Anne x; 31-Oct-07 at 12:22. Reason: spelling
    Its nice to be nice

  2. #2
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    Sounds very tasty, anne.

    Since my son spent a weekend in Dublin recently, he's been asking for a recipe for steak & ale casserole, which I didn't have, but this should just fit the bill.

    I'll try it out next time he comes to visit, and if he likes it, and he's a very good boy, he might just be allowed to take the recipe away with him!

  3. #3
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    Anne x,
    that sounds very tasty, but a wee question, the average bottle of Guiness is 500mls approx 18 fluid ounces. Where do the other 13 fluid ounces go? Or is that a perk for the chef?
    Once the original Grumpy Owld Man but alas no more

  4. #4
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    Trust you !!! Yeh Mr x gets the leftovers here enjoy !!!
    Its nice to be nice

  5. #5
    karia Guest

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    Quote Originally Posted by Anne x View Post
    We all have Casserole recipies we use year after year here is one of my favourites and so simple

    Braised Steak & Onions in Stout

    1Lb Braising Steak cut into 4 pieces
    1Tablespoon Oil
    Seasoned Flour
    2 Largish Onions
    5fl ozs Stout
    1/2 Tsp worcestershire sauce
    Salt & freshly milled Black Pepper

    preheat the oven to Gas Mark 1 or 140c

    Melt the oil until sizzling hot coat the meat on both sides with seasoned flour and brown on both sides lift them out set aside on a plate
    Fry the onions to brown them well then arrange the meat on top plus any juices from the plate season with salt and pepper
    Add the stout and sauce put the lid on the casserole place in the oven cook for approx 21/2 hrs until the meat is tender

    If you choose to Braise the steak on top of the hob add 1 extra fl oz of stout

    Serves 2-4 people


    A nice variation to Anne's recipe is to remove casserole with 15 mins left to go then add rounds of French baton spread on one side with Dijon mustard then lightly pressed mustard side DOWN over the top and baste with any reserved fat from the beef, return to oven for final 15/20mins without a lid to allow crisping up.

    I add carrots to mine and use dark Isle beer in place of the Guinness.

    Super Comforting and you don't need to serve potatoes with it!

    karia

  6. #6
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    Golden gravy chicken
    Diced chicken,sealed in hot pan and then coated with flour
    add chopped onion,garlic,tomato puree,mixed italian herbs and chicken stock
    pop into a ovenproof dish and whack it in the oven for about an hour,thicken with a bit of cornflour if needed and serve with couscous,rice or whatever you fancy sorry i dont have quantities,I just wack it all in and its never turned out badly!x
    The nice thing about living in a small place is that if you dont know what you are doing....there's always somebody who does,or thinks they do! x

  7. #7
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    Default Favourite Winter Warmer Casseroles

    Here is another easy one

    Hungarian Goulash
    serves 4-5

    11/2lbs Braising Steak cut in cubes
    1tblsp Olive Oil
    2 Large Onions roughly chopped
    1 clove Garlic crushed
    1 rounded Tablespoon Plain Flour
    1rounded Tablespoon Paprika
    14oz Tin Chopped Tomatoes
    1 Medium Green or Red pepper
    5fl ozs Cream
    salt and pepper

    I add a little sugar when I use tinned tomatoes optional though

    preheat oven to gas mark 1 or 140c

    Brown the meat of on all sides stir in the onions cook them add the crushed garlic sprinke in flour and paprika add the tin of tomatoes season with salt and pepper bring to a slow simmer and transfer to oven for 2 hrs

    Cut the pepper in strips stir into the goulash cook for another 30mins
    just before serving stir in the cream then sprinkle a little more paprika on top

    serve with Pasta or Rice
    this dish does not spoil if left longer
    Last edited by Anne x; 03-Nov-07 at 16:05.
    Its nice to be nice

  8. #8
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    Anne x........ I had to look twice I read a Hungarian Golach first time phew!!
    Once the original Grumpy Owld Man but alas no more

  9. #9
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    Smile

    Quote Originally Posted by golach View Post
    Anne x........ I had to look twice I read a Hungarian Golach first time phew!!
    I'm sure that the "hungarian Golach" would be just as warming and comforting. Anne x

  10. #10
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    well maybe a taud tough !!!! sorry golach
    Its nice to be nice

  11. #11

    Default

    Quote Originally Posted by Anne x View Post
    We all have Casserole recipies we use year after year here is one of my favourites and so simple

    Braised Steak & Onions in Stout

    1Lb Braising Steak cut into 4 pieces
    1Tablespoon Oil
    Seasoned Flour
    2 Largish Onions
    5fl ozs Stout
    1/2 Tsp worcestershire sauce
    Salt & freshly milled Black Pepper

    preheat the oven to Gas Mark 1 or 140c

    Melt the oil until sizzling hot coat the meat on both sides with seasoned flour and brown on both sides lift them out set aside on a plate
    Fry the onions to brown them well then arrange the meat on top plus any juices from the plate season with salt and pepper
    Add the stout and sauce put the lid on the casserole place in the oven cook for approx 21/2 hrs until the meat is tender

    If you choose to Braise the steak on top of the hob add 1 extra fl oz of stout

    Serves 2-4 people
    This has become one of our favourite meals. Tonight for a change I fried some mushrooms in with the onions, delish!

  12. #12
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    thank you glad you like it have had a lot of feed back on this one did you use Sweetheart Stout or Guiness sassylass I prefer the sweet one

    Ax
    Last edited by Anne x; 14-Jan-08 at 12:23. Reason: spelling
    Its nice to be nice

  13. #13
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    Default Braised Steak & Onions in Stout

    Well its that time of year again maybe not winter yet but just to share the kitchen smells lovely today
    Sassylass I added the mushrooms this time lovely ty
    Its nice to be nice

  14. #14
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    I like to fry some strips of beef with a couple of chillis,onions and Mushrooms. after a long simmer I then thicken with Gravy granules and add a tsp of Garam Masala. Its basically a stew with a "bit of a kick".

  15. #15

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    mmmm hotrod that sounds yummy, will have to try it.

    Annex, thanks for the reminder and glad you liked the added mushrooms. I use guinness, but often use ale which is also nice.

  16. #16
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    Quote Originally Posted by Anne x View Post
    Here is another easy one

    Hungarian Goulash
    serves 4-5

    11/2lbs Braising Steak cut in cubes
    1tblsp Olive Oil
    2 Large Onions roughly chopped
    1 clove Garlic crushed
    1 rounded Tablespoon Plain Flour
    1rounded Tablespoon Paprika
    14oz Tin Chopped Tomatoes
    1 Medium Green or Red pepper
    5fl ozs Cream
    salt and pepper

    I add a little sugar when I use tinned tomatoes optional though

    preheat oven to gas mark 1 or 140c

    Brown the meat of on all sides stir in the onions cook them add the crushed garlic sprinke in flour and paprika add the tin of tomatoes season with salt and pepper bring to a slow simmer and transfer to oven for 2 hrs

    Cut the pepper in strips stir into the goulash cook for another 30mins
    just before serving stir in the cream then sprinkle a little more paprika on top

    serve with Pasta or Rice
    this dish does not spoil if left longer
    there you go Changilass enjoy
    Its nice to be nice

  17. #17
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    Default Good Rep

    Cannae give you rep privately so here is some very publicly.

    Thanks
    xx
    Some people are like Slinkies. They're really good for nothing. But they still bring a smile to your face when you push them down a flight of stairs.

  18. #18
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    Made the Goulash for tea tonight and I have to say
    wow
    absolutely bliddy wonderful.

    Thanks again for highlighting it for me Anne x.
    Some people are like Slinkies. They're really good for nothing. But they still bring a smile to your face when you push them down a flight of stairs.

  19. #19
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    a firm favorite for 2 years
    "You can keep a dog; but it is the cat who keeps people, because cats find humansuseful domestic animals."- George Mikes

  20. #20
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    Default Goulash

    Quote Originally Posted by changilass View Post
    Made the Goulash for tea tonight and I have to say
    wow
    absolutely bliddy wonderful.

    Thanks again for highlighting it for me Anne x.
    I like the sound of this and would like to give it a try.

    I have only ever had Goulash in Maastricht about fifteen years ago, and it was delicious.
    The outside catering vans where you can get a meal at night served it with chips and mayonnaise and I have never found anything that could equal it for a tasty feed that hit the spot.
    A man who fears suffering is already suffering from what he fears.

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