Beef casserole with late summer vegetables

Ingredients for Beef casserole with late summer vegetables

Instructions for Beef casserole with late summer vegetables

To prepare the Beef casserole with late summer vegetables recipe, please follow these instructions:

The meat is cut into slices or strips. Seasoned with salt and pepper and Brown in the FAT to the meat is well browned.

The vegetables are cleaned and cut into uniform, not for large pieces. Skalotte onions peeled.

Vegetables, mushrooms and tomato paste fry along with the meat in the 3-4 minutes.

Add about 1 tablespoon of wheat flour, stir around and broth are added and the Court boiled quietly beneath the lid for everything is tender about 40 minutes.

That season with salt, pepper and a little mustard.

While the meat is boiling put the potatoes over along with finely chopped Rosemary. The potatoes are cooked tender, water poured from and the potatoes are allowed to vapors of.

Milk and butter cooked up and add potato mass, while the whipped to mush. Season with salt and pepper.

Tips:
Lean beef can be used as shoulder, Chuck steak, beefsteak, pork or clump.