Red Wine Beef Casserole

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Introduction

This is definitely one of those vague, more difficult to classify recipes.  It’s certainly a rich dish, and very simple to make.  More than many casseroles I really tried to let the wine lead the flavour rather than simply complement it.

A point I will note, however, is that I believe I made a mistake in stirring in the Sour Cream during the cooking process, as I think this would be better left for the end after serving.

Ingredients

  • Beef Steak
  • Red Wine
  • Beef Stock
  • Sour Cream
  • Flour
  • Butter
  • Chopped Onion
  • Mustard Seeds
  • Kidney Beans

Method

  1. Slice your beef into fairly thin strips, then coat in flour and season.
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  2. Melt some butter in a saucepan and add the onion and beef, frying gently until they both darken.
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  3. Add the mustard seeds and fry until they begin to snap and pop.
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  4. Add a little more butter and then a similar amount of flour, stirring into a beefy, oniony roux.
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  5. Pour in about a glass of red wine and stir until you have a fairly thick mixture.
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  6. Add the beef stock until you have as much liquid in the pan as you wish to end up with in the finished casserole.  
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  7. Add the kidney beans and whatever other additions to the casserole you wish, and simmer on a low heat for ten minutes or so, until it’s reduced to your liking.
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  8. As you can see, I added the sour cream at this stage.  Whilst it tasted perfectly pleasant, I think it would be better to dollop some on upon serving.
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Serving and Storage

Serve with some carbs – rice, mashed potato, cous cous are all good options, and maybe some salad or steamed vegetables.  Dollop on the sour cream and you’re ready to go!

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This will keep in a sealed container for a few days in the fridge, just reheat in the microwave and all will be fine.

 

Do you have a similar recipe?  What would you do differently?  Let us know in the comments!  

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