Main Meal Recipes > Beef and Tomato Casserole

How to make beef and tomato casserole:
A good winter standby.


enough braising steak to serve 4
1 tablespoon cooking oil
1 small onion, peeled and chopped
1 cup sliced mushrooms
freshly ground black pepper
2 large cans peeled tomatoes
1 1/4 cups chicken bouillon
good pinch of mixed herbs
2 tablespoons tomato paste
2/3 cup dried milk solids
1/4 cup cornstarch
1/4 cup frozen peas
(see measure conversions for more information)


- Cut meat into cubes.
- Heat the oil in a flameproof casserole and add the beef, onion and mushrooms.
- Stir well until the meat is lightly browned.
- Season with pepper, and then add tomatoes, chicken bouillon, herbs and tomato paste.
- Bring to the boil and then transfer to oven at 180 degrees centigrade (see temperature conversions) and cook for 1 1/2 hours.
- Fifteen minutes before the end of cooking time, blend the milk solids with the cornstarch and about 2 tablespoons water.
- Stir this into the casserole, add the frozen peas and return to the oven to finish cooking.