Creamy autumn casserole - Lövfrestelse

CREAMY AUTUMN STEW
Lövfrestelse

Treat your friends to a tempting stew with shredded beef in a creamy sauce. You can very well make it in advance and can be baked in the oven while you and your guests have a drink.

4 servings

1 lb minute steaks
5 oz small onions
7 oz fresh mushrooms
3 tablespoons butter or margarine
salt, pepper
2/3 cup heavy cream
2/3 cup thin cream, 12% fat
¾ meat bouillon cube
1½ tablespoons redcurrant jelly
½ teaspoon herb pepper (or something similar)
1 teaspoon potato starch
1/3 cup redcurrants
1/3 cup grated cheese

Decoration:
redcurrants
leafy parsley

Shred the beef. Cut the onions in wedges and split the mushrooms in four. Melt 1 tablespoon fat in a frying pan and brown the meat until coloured. Take it up and flavour with salt and pepper. Melt another tablespoon fat and sizzle the onions until tender. Take it up. Melt remaining fat and sizzle the mushrooms until nicely coloured. Flavour with salt and pepper.

Mix meat, onions and mushrooms in an oven-proof dish. Heat cream, bouillon cube and jelly in a saucepan until bouillon cube and jelly are dissolved. Flavour with herb pepper and salt. Add potato starch and redcurrants – save some currants for decoration.

Pour the cream in the dish, sprinkle with cheese and cook in the middle of the oven at 440F for about 20 minutes. Decorate with redcurrants and some parsley sprigs and serve with riced potatoes and a fresh salad.

Enjoy!

Bella