1 1/2 lb (700 g) chuck steak, trimmed of excess fat and cubed
1 level tbsp (15 ml) plain flour (All purpose)
175 g (6 oz) button mushrooms
16 button onions, skinned
2/3 cup (150 ml) 1/4 pt red wine
400 g (14 oz) can whole tomatoes
3 celery sticks, trimmed and sliced
1 sprig fresh thyme or 1 tsp (5 ml) dried
1 tbsp (15 ml) whole grain mustard
salt and pepper, to taste
10 black olives, stoned (seeded)
1 level tbsp (15 ml) plain flour (All purpose)
175 g (6 oz) button mushrooms
16 button onions, skinned
2/3 cup (150 ml) 1/4 pt red wine
400 g (14 oz) can whole tomatoes
3 celery sticks, trimmed and sliced
1 sprig fresh thyme or 1 tsp (5 ml) dried
1 tbsp (15 ml) whole grain mustard
salt and pepper, to taste
10 black olives, stoned (seeded)
method
1. Toss the meat in the flour and shake off any excess.
2. Put the meat, mushrooms, onions, wine, tomatoes, celery, thyme, mustard and seasoning in a flameproof casserole and mix well.
3. Bring gently to the boil and remove from the heat.
4. Cover the casserole and cook at 180°C (350°f) mark 4 for 2 hours, until the meat is tender.
5. Add the olives and heat through.
Serve at once.
2. Put the meat, mushrooms, onions, wine, tomatoes, celery, thyme, mustard and seasoning in a flameproof casserole and mix well.
3. Bring gently to the boil and remove from the heat.
4. Cover the casserole and cook at 180°C (350°f) mark 4 for 2 hours, until the meat is tender.
5. Add the olives and heat through.
Serve at once.
serving amount
serves 4
rate this recipe
9.2
out of 10
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