Braised Beef with Soured Cream and Mushrooms RecipeOrigin: Britain Period: Traditional |
Ingredients:
1.6kg thick flank steak, trimmed of fat 
Braised Beef with Soured Cream and Mushrooms Preparation:Method:Slice the meat into thin strips. Add the tomatoes (and their juice) to the base of a large flame-proof casserole dish then crumble in the stock cubes. Arrange the meat and onions in the centre of the dish then form a ring around the outside with the carrots and mushroom stalks. Cover with a layer of foil then secure the lid. Transfer to an oven pre-heated to 160°C and cook for about 2 hours. Remove from the oven and take out the foil. Gently turn the meat in the juices (try not to disrupt the vegetables) then re-cover, return to the oven and cook for a further 60 minutes, or until the meat is tender. Slice the mushrooms caps at this point then melt the butter in a frying pan and use to cook until golden brown. Remove the casserole from the oven and discard the vegetables. Stir the mushrooms and half the sourced cream into the meat and tomato mixture then carefully heat through on the hob (do not allow to boil). Adjust the seasonings to taste then stir-in the remaining soured cream. Heat through again, turn into a serving bowl, garnish with chopped parsley and serve. |
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