Sunday, 20 October 2013

Beef Chasseur

This is a favourite in our house it is from one of my Mum's (thanks Mum for donating the cookbooks) Cordon Bleu cookbooks from the 70's.

1kg Rump or Skirt Steak cut into 2 cm cubes
1 small Onion diced
1 clove Garlic
3 tbspn Butter
2 tbspn Plain Flour
500ml Beef Stock
500g Button Mushrooms
2 glasses white wine (plus one for the chef)
2 tbspn Tomato paste
chopped parsley to serve
Salt and Pepper

Cut meat into cubes. In hot pan add oil and a tbspn of butter, when melted add in the meat not over crowding the pan, you may need to brown the meat in batches.  Remove browned meat from the pan and set aside in a bowl. 

Dice onion and slightly crush garlic. 

Add remaining butter to the pan and onions and garlic on low heat allow to cook until onions are translucent.


Add the flour to the onion garlic mix and stir through,  allow the flour to cook for about 3 to 4 minutes.

Take the pan off the heat and stir in the beef stock a bit at a time to ensure you don't get a lumpy sauce.  When all the stock is mixed in replace on the heat and stir until the sauce thickens.

Return the meat to the sauce and season with salt and pepper to taste.  Simmer with lid on for 45 minutes.

If you have managed to find small button mushrooms leave them whole or if large halve or quarter them.  Heat pan add small amount of butter and the mushrooms, fry for 2 to 3 minutes.


Pour wine over the mushrooms and allow to boil until reduced by half, stir in the tomato paste.

Add the mushroom mixture to the meat and continue to cook for about 10 minutes.

Stir through the parsley just prior to serving.

1 comment:

  1. I used ed in this didn't like the white. Aldo bread or rolls to serve to soak the juice don't forge the butter. Left overs make pie.