Thread: Steak Casserole

As most of you might have now gathered I am a great fan of casseroles. It is only when I am not working that I have the time to mess about and make them. So for todays cook up you will need the following ingredients

About a 1lb of stewing steak
Couple of leeks
Large onion
Couple of cloves of garlic
Some carrots
2 stock cubes (oxo)
A little flour and a little cornflour

Now I knows that you can't get leeks over there, so throw in anything else that comes to hand, such as peppers, mushrooms etc.



Now chop and slice the onion and also chop the leeks into 1 inch strips. Bash the garlic clothes and throw all into a frying pan with a little oil or lard and gently sweat until transparent.



Whilst this is being done, cut the stewing steak into 1 inch cubes and then toss in a little flour mixed with a small amount of cornflour (for thickening) and black pepper.



Now that your veggies have ssweated put them in the casserole dish and then lightly fry and seal the flourered stewing steak



Toss this in the casserole and add the carrots. As I was using freshly pulled young carrots, I only scrubbed them and put them in whole. If using old carrots best to slice and sweat with the veggies at stage one. Sorry about the bad picture for this but got it out of focus




Finally mix and add enough stock to just cover. Slap the lid on and bake in an oven at Gas 4, 180C for roughly 2 hours.

Served here with boiled spuds and runner beans drizzled with butter and black pepper. Enjoy

Looks very good props, do you grow your own carrots?

Nah, don't really have the time to do that outside of work. But luckily a few of my clients have vegetable patches in their gardens which I tend for them, and part of the reward is some for me. Seems it might be more on the increase now as a few have asked me of late if I could prepare a veggie bed and show them what to do. The runner beans are the last of a crop in one garden and have some frozen down. Got some nice leeks from another which I will make into a cream soup. And joy of joy the fresh bramley cooking appples are ready for picking, picked some yesterday and each one must have been over a pound in weight, bloody huge they are, the rain has helped em this year. Some of these will be frozen for use in pies and crumbles - mmmmm delicious. Will do a thread on that when I make the next crumble.

Looks good Props and may I take the opportunity of congratulating you on your nice tidy computer desk.
That out the way I would just correct you slightly, you can buy leeks over here, I don't know if all the year around but I have certainly brought them to make Leek and potatoes soup. The one reason In like to shop at Makro is that they stock the sorts of things Lotus can't be bothered with, like Leeks, Lemons, a good range of Fresh herbs, Parsly etc

Leeks are here ---Foodland/ Carrefour --just watch you dont end up with "japaneses bunching onions "that look the same

Leeks also available anytime at Rimping.

^ & ^^ & ^^^

Thanks for that, had never seen them before in Thailand

Can I borrow your maid Props. What an organized work station you have there.

I will print out your recipe and give it to the Mrs. My family members are also big casserole fans and yours look delicious mate.

Thanks for taking the time and to get my taste buds working overtime.

Looks aroy Prop, will give it a go and give you a full report

Looks like a London broil type meat, is that the cut?

Can you deliver?

Originally Posted by Lorenzo

Looks like a London broil type meat, is that the cut?

Umm, it's stewing steak.

Yeh..i make an OK beef & Vegie casserole.....lots of vegies (carrots, pumpkin, spuds,peas, some red kidney beans too, garlic,onion or course,)..........I thicken it with Gravox..............cook it for about 5 days so the Thai beef softens and Bob's your Uncle.....it's ok. Even Thais like it !!!!

For those that are interested, Big C on Sukhumvit Rd Pattaya are selling fresh Brussels Sprouts for 38 baht a container big enough for 2 people.

Not sure whether they are grown in Thailand or imported but at that price I would have thought not.

They are the nice button sized ones and are bloody delicious.

Not sure if Big C nationwide are selling them though.

^ Also spotted at Foodland Srinakarin, similar price, info only. I HATE THE THINGS.

Just an addition to a great recipe: If you love the addition of a pastry crust. The cooked mixture is ideal to plonk into a pie dish. Don't flood it with the gravy, add just enough to keep it moist or it'll boil over, keep the remainder & use it to add to Gravox or Bisto or just additional Oxo gravy to dowse your dinner.

Here it is:

Fred's note: If you want to turn it into a steak pie, make or buy frozen short-crust or puff pastry. It usually comes in 500 mg packets. Only use half of it, roll it out no more than about 1/4 " thick, dredging the board with flour each time you turn and roll it. Make it to overhang a pie dish or plate, that takes the cooked mixture. It is better if you cut the ingredients a bit smaller, (bite size), than the pictures show . Grease or oil the dish, bung in the cooked mixture, cover with the pastry, let it sag onto the meat, then run a knife around the edge of the dish, to cut off the overhang. Then use the back of a good thin pronged fork to squash the pastry & seal the edges, in corrugated lines all around the rim. Any bits of pastry left over, re-roll and cut in strips to decorate the top.
If anyone is interested in these 'niceties' to impress their guests, give me time to get back to BKK at the end of November & settle in again.
Cheers, Fred

I love a casserole, especially with dumplings....