Corned Beef Au Gratin Recipes
BEEF STEW GRATIN RECIPE BY TASTY
Here's what you need: diced beef, plain flour, olive oil, onion, carrots, celery, tomato puree, garlic, fresh rosemary, chopped tomato, red wine, beef stock, large potatoes, butter, salt, pepper, fresh thyme, gruyère cheese
Provided by Matthew Cullum
Categories Dinner
Yield 6 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 180°C (350˚F).
- Add salt and pepper to the flour and use it to coat the diced beef. Brown off beef in a deep ovenproof pan with olive oil. Remove from pan.
- Add more oil and fry the onions until translucent. Add the carrots and celery and fry for another 3-5 minutes. Add the garlic and fry for 2 minutes together with the beef.
- Add in the tomato puree and rosemary and fry for a further 2-3 minutes. Add the chopped tomato and cook for 2 minutes.
- Add the red wine and allow to reduce slightly. Add the beef stock and allow to reduce for 10 minutes.
- Cover the pot with a lid and cook for 2 hours.
- Remove and cover the top of the stew with thinly-chopped peeled potatoes, arranged so they are overlapping slightly.
- Cover with melted butter, salt, pepper, and thyme and cook for a further 45 minutes at 200°C (400˚F) with the lid off.
- Remove from oven once potatoes are cooked and cover with the grated gruyere. Grill on high for 5-10 minutes until cheese is bubbling.
- Enjoy!
Nutrition Facts : Calories 449 calories, Carbohydrate 36 grams, Fat 18 grams, Fiber 2 grams, Protein 30 grams, Sugar 6 grams
CORNED BEEF AU GRATIN
This is another recipe that my mother made for us. Mother could always make a great meal even while being very frugal.
Provided by CindiJ
Categories European
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Cut up corned beef into small cubes. Set aside.
- In sauté pan, lightly sauté onions, celery in the vegetable oil, just until soft. Let cool approximately 10-15 minutes.
- Stir together corned beef, sautéed vegetables, egg. Set aside.
- In same sauté pan, melt butter. Stir in flour and stir constantly for 1 minute. Add milk to make roux; cook until thickened. Season with ground black pepper. Remove from heat and stir into meat mixture.
- Place in greased 8x8-inch baking dish.
- Mix bread crumbs with 3 tablespoons melted butter and sprinkle over the top of corned beef mixture.
- Bake until bubbly - approximately 30 minutes.
Nutrition Facts : Calories 340.6, Fat 21.6, SaturatedFat 12.1, Cholesterol 103.8, Sodium 369.4, Carbohydrate 28.1, Fiber 1.6, Sugar 2.4, Protein 8.9
AU GRATIN BEEF BAKE
This swift savory supper from Margaret Schroeder of Cudahy, Wisconsin is so full of down-home taste that no one will believe it's so easy. Canned tomato soup and packaged au gratin potatoes are baked with ground beef to create the comforting casserole.
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook the beef, onion, celery and green pepper until met is no longer pink and vegetables are tender; drain. In a greased 2-1/2-qt. baking dish, combine beef mixture, potatoes with contents of sauce mix, soup and Worcestershire sauce. Stir in the water and milk. Bake, uncovered, at 400° for 45-50 minutes or until potatoes are tender.
Nutrition Facts : Calories 307 calories, Fat 11g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 858mg sodium, Carbohydrate 31g carbohydrate (8g sugars, Fiber 3g fiber), Protein 19g protein.
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