Epicurean Beef Casserole Recipes

COMFORTING LITTLE CASSEROLES

Steps:

• Sprinkle the meat with salt and freshly ground pepper, and let it rest for 5 minutes. Heat the butter and a small splash of oil in a heavy-based pan and brown the meat, in batches, over a high heat on all sides, around 3-5 minutes in total. Remove from the pan and set aside.
• Fry the onions in the fat in which you fried the meat until they're starting to get quite brown, around 10 minutes. Pour in the beer and the vinegar, and add the mustard, ground ginger and bay leaf. Crumble in the gingerbread and return the meat to the pan. Bring everything to the boil, cover with a lid and turn the heat down as low at you can. Stew the meat for around 2 hours, stirring occasionally, until it's very tender. You might need either to add a little more liquid, or boil down the cooking liquid at the end.
• Meanwhile, make the mashed potatoes. Place the potatoes in a large saucepan and add just enough water to cover. Lightly salt. Bring to the boil, then partially cover the pan and simmer for around 20-25 minutes, until tender. Drain and mash together with the hot milk and butter until smooth. Mix in the egg yolks and half of the grated cheese, then season with salt, pepper and nutmeg to taste.
• Taste the stewed meat and add salt and pepper if necessary. Divide amongst 4 small ovenproof casserole dishes and top with a layer of mashed potato. Sprinkle with the rest of the grated cheese.
• To eat at once: Place a casserole in an oven preheated to 400°F until the cheese has melted, around 10 minutes. If you like, you can put it under the grill for the last few minutes of baking to give you a crisp brown crust.
• To freeze: wrap the casserole, dish and all, in a freezer-proof cling film or put in a freezer bag, and freeze.
• To reheat: Thaw (for example, you can take one out of the freezer in the morning and put it in the fridge-it will then be thawed when you come home in the evening.) Unwrap and heat for 20-25 minutes in oven at 400°F. You can also heat the casseroles straight from the freezer if necessary-this will take 45-60 minutes in oven at 400°F.

EPICUREAN BEEF CASSEROLE

Steps:

• Combine first 6 ingredients in casserole.
• Mix crumbs and flour and stir into meat.
• Cover and bake in slow oven, 300, about 3 hours or until tender.

BEEF CASSEROLE

Steps:

• In a large skillet, brown ground beef; drain. Add tomato sauce, garlic, sugar and salt and bring to a boil. Reduce heat and simmer for 30 minutes. Meanwhile cook noodles according to package directions; rinse with cold water and drain. Mix together sour cream, green onions and cream cheese until thoroughly combined while noodles cook; set aside. Preheat oven to 350°F (175°C). Coat a 13 x 9 x 2-inch baking pan with vegetable cooking spray. In prepared baking dish, spread half the noodles, cover with half the cream cheese mixture and top with half the mozzarella. Cover with all the meat sauce. Put in remaining noodles, cream cheese mixture and mozzarella. Bake uncovered for 30 minutes, or until hot and bubbly. Garnish with parsley and serve. Makes 6 servings.

BEEF STEW CASSEROLE

Steps:

• Sprinkle the meat with salt and pepper, then dredge it in the flour. Heat the shortening in a heavy skillet. Add the meat and cook until browned on all sides. Add the onion. Pour in the apple juice and bring to a boil. Cover and simmer for about 1 1/2 hours, or until the meat is tender. Place the apples, carrots, and celery in a casserole, then pour the stew into the casserole. Add the bay leaf and oregano and bake at 350 degrees for 30 minutes. Remove and discard the bay leaf. Serve the stew over mashed potatoes or rice.