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Name: Herby Beef And Mushrooms
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: ; dried marjoram; 4 Fresh sage leaves; chopped,; 1 lg Onion; sliced thinly; ; thyme; 1 tb Chopped fresh marjoram or 1; 250 g Open mushrooms; sliced; 1 tb Chopped fresh thyme or 1; ; savory; 600 ml Chicken stock; (1 pint); 1 tb Chopped fresh savory or 1; 750 g Lean braising steak; (1; ; teaspoon dried sage

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INGREDIENTS

; dried marjoram
4 Fresh sage leaves; chopped,
1 lg Onion; sliced thinly
; thyme
1 tb Chopped fresh marjoram or 1
250 g Open mushrooms; sliced
1 tb Chopped fresh thyme or 1
; savory
600 ml Chicken stock; (1 pint)
1 tb Chopped fresh savory or 1
750 g Lean braising steak; (1
; teaspoon dried sage

Servings

INSTRUCTIONS

Preheat the oven to 180?C/350F/Gas Mark 4. Cut the beef into 2cm x 4cm (3/4-inch x 1 1/2-inch) pieces. Put 150ml (1/4 pint) stock into a flameproof casserole. Bring it to the boil. Put in the onion and boil it rapidly, uncovered, until the stock has reduced to about 2 tablespoons. Put in the pieces of beef and stir them on the heat until they have browned all over. Pour in the remaining stock and bring it to the boil. Put in the mushrooms and herbs. Cover the casserole and put it into the oven for 1 1/4 hours or until the beef is tender. Note: For 1 or 2 servings, still use 150ml (1/4 pint) stock for cooking the onion. Then add 300ml (1/2 pint) stock for 350g (12oz) beef; 225ml (8fl oz) stock for 175g (6oz) beef.

NOTES

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Herby Beef And Mushrooms

; dried marjoram
4 Fresh sage leaves; chopped,
1 lg Onion; sliced thinly
 ; thyme
1 tb Chopped fresh marjoram or 1
250 g Open mushrooms; sliced
1 tb Chopped fresh thyme or 1
 ; savory
600 ml Chicken stock; (1 pint)
1 tb Chopped fresh savory or 1
750 g Lean braising steak; (1
 ; teaspoon dried sage

Preheat the oven to 180?C/350F/Gas Mark 4.    Cut the beef into 2cm x 4cm (3/4-inch x 1 1/2-inch) pieces.    Put 150ml (1/4 pint) stock into a flameproof casserole. Bring it to the  boil.    Put in the onion and boil it rapidly, uncovered, until the stock has  reduced to about 2 tablespoons.    Put in the pieces of beef and stir them on the heat until they have browned  all over.    Pour in the remaining stock and bring it to the boil.    Put in the mushrooms and herbs.    Cover the casserole and put it into the oven for 1 1/4 hours or until the  beef is tender.    Note: For 1 or 2 servings, still use 150ml (1/4 pint) stock for cooking the  onion.    Then add 300ml (1/2 pint) stock for 350g (12oz) beef; 225ml (8fl oz) stock  for 175g (6oz) beef.

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Nutrition

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Serving Size: 1 Serving (250g)
Recipe Makes: 4 servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.