Beef, Bacon & Mushroom Casserole

Beef, Bacon & Mushroom Casserole

Bacon and mushrooms are a favourite pairing and here are they are added to beef to make a wonderfully warming casserole.

Even though the meat isn’t browned this casserole still has plenty of colour and flavour because of the ingredients used. And not
browning the meat is a shortcut for the cook, that doesn’t sacrifice flavour – another win/win.

Beef, Bacon & Mushroom Casserole

Serves 4

1 large onion, diced
olive oil
3 rashers bacon, rind removed, meat cut into strips
2 cloves garlic, finely chopped
2 tsp smoked paprika
½ tsp dried oregano
500g stewing or casserole steak – such as gravy beef, blade steak or shin beef, cut into 2.5cm pieces
sea salt and freshly ground black pepper
500g Portobello button mushrooms, quartered or halved –
depending on size
2 cups beef stock
chopped fresh parsley

1              Preheat oven to 180°C.

2              Place onion and a splash of oil in a heat-and ovenproof
casserole dish over a medium heat. Cover and cook, stirring
occasionally, for 8-10 minutes or until soft and translucent. Add
bacon and garlic and cook, stirring occasionally, for 5 minutes. Add paprika and oregano and cook, stirring, for 30 seconds.

3              Season steak with salt and plenty of freshly ground black pepper. Add steak, mushrooms and stock to the pan, bring to
simmering and cover. Transfer to oven and cook, for 1½ -2 hours or until is tender.

4              Using a slotted spoon remove meat and mushrooms from
liquid. Place casserole dish over a medium heat, bring to simmering and simmer for 10 minutes or until liquid reduces and is syrupy.
Return meat and mushrooms to casserole, cover and cook for 5 minutes longer to heat through. Serve scattered with parsley.

Make Ahead: Make to the end of step 3, cover and refrigerate for 2-3 days. When ready to serve, complete as per step 4.

Where did the ingredients for this dish come from:
Beef: Mad Butcher – Hastings; Onion, garlic: Krismaw Gardens – Hastings; Bacon: Holly Bacon – Hastings; Mushrooms: Te Mata Mushrooms – Havelock North; Sweet Smoked Paprika: Orcona Chillis ‘n Peppers – Hastings; Parsley: The Chef’s Garden @
Epicurean
– Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: vegetable oil, salt, black pepper, dried
oregano stock, chickpeas.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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