Rich Beef & Potato Casserole

4
Servings
10m
Prep Time
25m
Cook Time
35m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (634.2 g)
  • Calories 769
  • Total Fat - 32.6 g
  • Saturated Fat - 10.7 g
  • Cholesterol - 178.1 mg
  • Sodium - 1133.7 mg
  • Total Carbohydrate - 63.4 g
  • Dietary Fiber - 4.9 g
  • Sugars - 27.1 g
  • Protein - 51.4 g
  • Calcium - 122.8 mg
  • Iron - 5.6 mg
  • Vitamin C - 21 mg
  • Thiamin - 0.5 mg

Step 1

Heat half the oil in a large, deep frying pan over a high heat and add steak in two batches and cook, turning occasionally, for about 3 minutes or until browned all over.

Step 2

Remove and reduce heat to medium and add remaining oil in same pan and add onion and cook, stirring occasionally until soft and then add wine and bring to the boil and then lower to simmer for about 6 to 8 minutes, or until reduced by two-thirds.

Step 3

Meanwhile, cook potatoes according to packet directions.

Step 4

Cut in half and add soup and stock to frying pan and stir in gravy powder and bring to boil and return beef to pan with potatoes, simmer, stirring occasionally for about 5 minutes or until beef is cooked and sauce is thickened.

Step 5

Stir in parsley and serve with beans.

Tips & Variations


No special items needed.

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