Slow Fired Beef & Mushroom Casserole (serves 6)
Prep time: 15 minutes
Cooking time: 50 minutes
Ingredients
500g Rump Steak
2 tsp sunflower oil
100g streaky bacon, roughly chopped
4 flat mushrooms, halved
12 baby onions, peeled and cut in half
2 carrots, peeled and chopped
2 cups red wine
1 cube beef stock
1 tsbp flour
1 handful fresh thyme
1 cup parsley
Parmesan
Sea salt & cracked pepper
Serve with
Mashed potatoes
Green beans
Method
Preheat your Engel Fire to 180 degrees Celsius.
Cut beef into large cubes and sear in a pre-heated EngelElzen pan (with a lid). Remove meat, set aside and sprinkle over the flour.
Carefully drain any hot meat oil away and add a little more fresh oil to saute the onions, followed by the bacon, mushrooms and carrots.
Cook for another couple of minutes before adding the red wine, stock cube, thyme and finally the beef back in.
Bring to the boil on your Engel Fire (or on a stovetop). Cover with another EngelElzen pan or steel lid and place onto the grill of your Engel Fire.
Life the grill up to the highest settings and pull your fire forward. Close the doors and shut the flue down to almost closed, leaving it a touch open. Cook for 30 minutes then remove lid and continue to cook for another 30 minutes. Check the meat after this time.
Garnish with freshly chopped parsley and grated parmesan. Serve Beef & Mushroom casserole over mashed potato with green beans on the side.
This recipe was specially made with the Engel Fire cooker in mind.
This remarkable machine is unique to New Zealand, it’s hand-crafted, and comes with a lifetime guarantee. If you would like to know more please contact us today, and let's get the ball rolling on your very own Engel Fire.