Beef and Booze Casserole

‘Never argue at the dinner table, for the one who is not hungry always gets the best of the argument.’

Ingredients:
1. 2 (500g) packs of braising steak
2. 2 tablespoons vegetable or olive oil
3. 3 large onions, sliced
4. 1 250g punnet mushrooms, sliced
5. 2 tablespoons plain flour
6. 1 teaspoon salt
7. 1/2 teaspoon snipped fresh rosemary or marjoram
8. 1/2 teaspoon snipped fresh thyme
9. 1/2 teaspoon snipped fresh parsley
10. 1 bay leaf
11. freshly ground black pepper to taste
12. 125ml beef stock
13. 225ml red wine
14. 2 tablespoons brandy
Preparation method:
1. Heat oil in a large casserole pot.
2. Add beef and cook until brown; remove from pot. Cook onions and mushrooms, stirring occasionally, until onions are tender. Remove and set aside.
3. Return beef to pot; sprinkle with flour, salt, marjoram, thyme, parsley and pepper. Stir in stock and wine. Add bay leaf. Bring to a boil; reduce heat, cover and simmer for 1 1/2 hours or until beef is tender.
4. Stir in brandy, mushrooms and onions; heat through, stirring occasionally.

Eat healthy as;

‘He that eats till he is sick must fast till he is well.’