Serves: 6, Calories: 729, Time: 3 hrs 30 mins
Ingredients:
- 45g plain flour. 154
- salt and pepper
- 1 kg diced lean casserole steak. 1700
- 1 tbsp veg oil. 124
- 4 rashers bacon, lardons. 202
- 1 large onion, finely diced. 75
- 2 tsp garlic purée. 34
- 50ml brandy. 112
- 500ml red wine. 392
- 700ml boiled water
- 2 Knorr beef stock pots. 120
- 3 tsp thyme
- 2 tsp parsley
- 300g chestnut mushrooms. 24
- 1.25kg potatoes, peeled, chunked. 1013
- 50g butter. 375
- 100ml milk. 50
Method:
- In large mixing bowl; Pat beef dry with kitchen towel. Dredge in seasoned flour.
- In sauté pan; Fry bacon until golden. 10 mins
- Add beef. Fry until browned. 10 mins.
- Add onions and garlic. Soften. 5 mins.
- Add brandy, red wine, water and stock pots. Simmer. Stir in thyme and parsley.
- Simmer, covered, until beef is tender and sauce thickens. Stir frequently. 2 hours 15 mins.
- Meanwhile, in large saucepan; Cover potatoes with boiled water. Simmer for 20 mins until tender, drain. Mash with butter, milk, salt and pepper.
- Add mushrooms to beef. Season. Simmer. 30 mins.
- Serve with veg of choice.
Calories = 4375
- 4375 / 6 = 729
Tip: Remove brandy, bacon, reduce red wine to 300ml and increase water to 900ml = 549 cals less overall.
Calories = 3826
- 3826 / 6 = 638
Modified from Beef Bourguignon.