Beef Olive Casserole
Beef Olive Casserole
Ingredients:
6-8 Pyengana beef olives
200g of mushrooms, finely chopped
2 cloves garlic, crushed
1 red onion, chopped
2 cups (500ml) of beef stock
1 tablespoon of plain flour
20g of butter
¼ cup finely chopped parsley
Instructions:
Step 1
Preheat the oven to 160 C.
Step 2
Heat the butter in a large pan over medium heat, brown the beef olives for 2-3 minutes and then remove from the pan.
Step 3
Add the mushrooms, garlic and onion to the pan and cook, stirring, until soft.
Step 4
Add the flour, stir for 1 minute or until flour is cooked out.
Step 5
Add the stock and stir for 1-2 minutes or until sauce thickens.
Step 6
Place beef olives in a casserole dish, top with sauce and cover.
Step 7
Place in oven and bake for 1 hour or until beef is tender.
Step 8
Serve on mash potato and top with fresh parsley
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