Introduction
This is definitely one of those vague, more difficult to classify recipes. It’s certainly a rich dish, and very simple to make. More than many casseroles I really tried to let the wine lead the flavour rather than simply complement it.
A point I will note, however, is that I believe I made a mistake in stirring in the Sour Cream during the cooking process, as I think this would be better left for the end after serving.
Ingredients
- Beef Steak
- Red Wine
- Beef Stock
- Sour Cream
- Flour
- Butter
- Chopped Onion
- Mustard Seeds
- Kidney Beans
Method
- Slice your beef into fairly thin strips, then coat in flour and season.
- Melt some butter in a saucepan and add the onion and beef, frying gently until they both darken.
- Add the mustard seeds and fry until they begin to snap and pop.
- Add a little more butter and then a similar amount of flour, stirring into a beefy, oniony roux.
- Pour in about a glass of red wine and stir until you have a fairly thick mixture.
- Add the beef stock until you have as much liquid in the pan as you wish to end up with in the finished casserole.
- Add the kidney beans and whatever other additions to the casserole you wish, and simmer on a low heat for ten minutes or so, until it’s reduced to your liking.
- As you can see, I added the sour cream at this stage. Whilst it tasted perfectly pleasant, I think it would be better to dollop some on upon serving.
Serving and Storage
Serve with some carbs – rice, mashed potato, cous cous are all good options, and maybe some salad or steamed vegetables. Dollop on the sour cream and you’re ready to go!
This will keep in a sealed container for a few days in the fridge, just reheat in the microwave and all will be fine.
Do you have a similar recipe? What would you do differently? Let us know in the comments!
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