1-1 ½ kg casserole steak
Cooking oil
3-4 large onions, finely chopped
3-4 medium-sized potatoes, cut into large cubes
2 thin carrots, diced
1 x 425g tin of crushed tomatoes
1 x 222g tin mushrooms in butter sauce, chopped
1 pkt French onion soup mix
4 tbs fruit chutney
2 tbs brown sugar
Water or stock
Cooking oil
3-4 large onions, finely chopped
3-4 medium-sized potatoes, cut into large cubes
2 thin carrots, diced
1 x 425g tin of crushed tomatoes
1 x 222g tin mushrooms in butter sauce, chopped
1 pkt French onion soup mix
4 tbs fruit chutney
2 tbs brown sugar
Water or stock
- Prepare vegetables and set aside. After removing fat and gristle, cut steak into cubes and lightly brown in frying pan. Place meat in a large casserole dish. Fry onions until transparent.
- Add remainging ingredients and simmer until the soup mix thickens. Add more water/stock if required.
- Tip into casserole, combining evenly with the steak. Make sure meat and vegetables are covered by liquid.
- Bake covered in a moderate oven for 1 ½ – 2 hours, stirring regularly.
- Serve with warm, buttered bread.