Slow Cooked Steak Diane Casserole Recipes

SLOW COOKED STEAK DIANE CASSEROLE

Steps:

• Preheat the oven to 160C/320F.
• Heat the oil in a large casserole pan over a high heat.
• Place the chopped beef in a bowl and sprinkle on the flour, salt and pepper. Toss everything together, then add the beef to to the casserole pan. Cook for 6-8 minutes, turning regularly until browned all over (you can do this in batches if you like, but I find it doesn't impact the look or taste for this recipe to cook it all in one go)
• Once the meat is browned, turn down the heat to medium and add the onion. Continue to cook for a further 3-4 minutes, stirring regularly until the onion starts to soften.
• Stir in the garlic and tomato puree, cook for a further minute, then add the brandy/whisky, Worcestershire sauce, beef stock and mushrooms.
• Stir everything together, being sure to scrape up any bits that may have stuck to the bottom of the pan. Bring to the boil, stir again then place a lid on the pan and place the pan in the oven* to cook for 3 hours, until the beef is tender. Check a few times during the last hour of cooking to ensure casserole doesn't cook dry. Add good splash of boiling water or stock if it starts to look too dry.
• Once the meat is tender, remove from the oven. If you'd like to thicken the sauce a little, stir in the cornflour slurry.
• Add the cream and stir, then top with freshly chopped parsley and a sprinkling of black pepper.
• Serve with mashed potato and green veg such as broccoli, green beans and kale

STEAK DIANE

Steps:

• Generously season the steaks all over with salt, then press them down slightly with the palm of your hand so they're roughly the same thickness. Heat the butter in a heavy-based frying pan over a medium-high heat until foaming, then add the thyme so it crackles and sizzles. Add the steaks and use tongs to turn them every 1 min over the course of 6 mins (for very rare), 8 mins (rare) or 10 mins (medium). This helps build an even crust on both sides. Remove the steaks to a warm plate and leave to rest while you make the sauce.
• Scatter the pepper over the butter and thyme already in the pan. Toast for 1 min, then stir in the shallots and cook for another minute until they start to soften. Turn the heat up to high and tilt the pan so the side is against the flame (if using a gas hob). Carefully splash in the brandy. Flambé the shallots until the flames have died down.
• Reduce the heat to medium and stir in the mustard and Worcestershire sauce. Bubble for a minute, then pour in the stock. Bring to the boil and cook for 2 mins until reduced by half. Stir in the crème fraîche and simmer until rich and creamy. Taste and add more salt if needed. Scoop out the thyme sprig, then return the steaks and any juices to the pan, spooning the sauce over the steaks. Sprinkle over the tarragon, if using. Bring the steaks to the table in the pan and serve drizzled with more sauce.