Weekend Cooking: Steak and Pepper with options

We have been on the search for our go to beef casserole for a while now. We have tried lots of recipes but there was either not enough flavour, or a bit watery or just okay, but I think that we have finally found the one! We have already made it a couple of times since the weather started turning cooler and we will be making it again for sure! 

The actual recipe title for this is Steak and Pepper Dumpling Pie, but we weren't enamoured by the dumplings when we made it, so since then we have had it with mashed potatoes, with a pastry lid, with soda bread and as an actual pie and all of those options have been delicious! I also think you could quite easily throw some other vegies in to change it up to. It is just a very versatile recipe.

It comes from the slow cooker/pressure cooker that I have posted about before. Nearly everything that we have made from these two cook books has been delicious, with the notable exception of a soup recipe we made early on that was ....not.

Steak and Pepper Casserole

1.2kg (2 1/2 lb) beef chuck steak

12 shallots (300g), unpeeled (we use brown onion)

2 1/2 tbspn olive oil

2 cloves garlic, crushed

4 rindless bacon rashers, (250g) coarsely chopped

2 tspns cracked black pepper

1 tbsn plain (all-purpose) flour

1 cup (250ml) beef stock

2 tbspns tomato paste

400g (12 and a 1/2 ounces) butto mushrooms, halved

Cut beef into 3cm (1 1/4 inch) pieces. Peel shallots leaving root end intact.

Heat half the oil in a 6 litre (24 cup) pressure cooker. Cook beef, in batches, until browned. Remove from cooker.

Heat remaining oilin cooker. Cook garlic and bacon, stirring, until browned. Add pepper and flour. Cook, stirring, for one minute. Return beef to cooker with stock and paste. Secure lid. Bring cooker to hgh pressure. Reduce heat to stabilise pressure (unless using an electric pressure cook which will stabilise itself. Cook for 25 minutes.

Release pressure and remove lid. Add shallots and mushrooms. Secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure. Cook for 10 minutes.

If making dumpling you can add these at this point and simmer for a further 10 minutes

Weekly Menu

Saturday: Pea and ham soup
Sunday: Cream puffs
Monday: Spanish Tuna Pasta Bake

Tuesday: Steak egg and chips
Wednesday: "Fried" chicken with mash and beans

Thursday: Out for dinner
Friday: Steak and Pepper Pie

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