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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 6 |
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I'm currently trying to Spring Clean my ever growing cookbook collection so am posting quite a few recipes here for safekeeping, this is one from a Leggo's Cookbook that I loved the sound of. Ingredients:
750 g blade steaks, cubed |
2 tablespoons flour |
2 tablespoons butter |
salt & pepper |
1 onion, finely chopped |
1 garlic clove, crushed |
220 g champignon mushrooms, drained |
445 g italian pasta sauce (cooking sauce) |
1/2 cup red wine or 1/2 cup water |
1 bay leaf |
3 medium zucchini, sliced lengthwise |
250 g mozzarella cheese, grated |
1/2 cup parmesan cheese, grated |
Directions:
1. Sason the flour with salt & pepper & tip into a plastic bag, toss the beef around in the bag until all pieces are coated.
2. Melt the butter in a pan and brown the beef over high heat.
3. Transfer beef to an oven-proof casserole dish (approx 20cm x30cm).
4. Add remaining ingredients to the frypan and stir briskly until it reaches a boil.
5. Pour the sauce over the beef, cover dish & bake at 180.C for 1 1/4 hours.
6. Meanwhile mix the cheeses together.
7. Take the casserole out of the oven and layer the zucchini over the top in a decorative pattern, sprinkle cheese over the top and bake for a further 30-45 minutes.
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