Delicious casserole

BEEF AND FRENCH ONION CASSEROLE

You will need:

Cut up steak (into cubed), about 1kg

¼ cup olive oil

2 large onions, roughly chopped

4 large carrots, chopped ¼ cup tomato paste 1 packet of French onion soup mix

1 tbsp gravy powder 2 cups of beef stock 1 tbsp balsamic vinegar

For potato topping

5 large potatoes peeled 75 g butter, chopped 2 egg yolks ½ cup finely grated parmesan or bottled parmesan Salt and pepper, to taste

Method

Toss beef in 2 tbsp of the oil in a large bowl. Heat a casserole dish over a high heat. Add beef in four batches. Cook, stirring occasionally, for about three minutes, or until browned all over. Remove.

Heat remaining oil in same dish over a medium heat. Add onions and carrots.

Cook, stirring occasionally, for about five minutes, or until onions are soft. Add paste. Stir for one minute.

Blend soup mix and gravy powder with 1/2 cup of the stock in a medium jug.

Add to dish with remaining stock, vinegar. Return beef and meat juices.

Bring to boil, stirring occasionally.

Cover with a tight-fitting lid. Cook casserole in a slow oven for two hours.

Meanwhile, to prepare topping, wrap each whole potato in foil. Place on a shelf in the slow oven. Cook for about one hour, or until tender. Discard foil.

Place potatoes in a large bowl. Mash until smooth. Add remaining topping ingredients. Stir well. Cover and set aside.

Remove casserole from oven. Increase oven to hot (200°C).

Place heaped tablespoons of topping over beef mixture. Cook for a further 20-25 minutes, or until golden.

This casserole is absolutely delicious.