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I took a steak out of the freezer yesterday. Was going to bung it in the oven, boil potatoes, grill tomatoes and fry onions and mushrooms.
Decided I couldn't be @rsed with all that, so just bunged the lot in a casserole dish and cooked it for 55 minutes in the oven.
Twas perfectly okay, and that's how I'll be doing it from now on. No sauce or gravy. Anyone got any casserole ingredients tips?
Decided I couldn't be @rsed with all that, so just bunged the lot in a casserole dish and cooked it for 55 minutes in the oven.
Twas perfectly okay, and that's how I'll be doing it from now on. No sauce or gravy. Anyone got any casserole ingredients tips?
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Replies: 28
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i always add a splash of balsamic vinegar to mine , and plenty of potatos
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I always brown the meat first to add flavour. Use cheap cuts of meat and cook for as long as you can at a lower temp.
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If it's perfectly ok,what do you want tips for?
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Because super is better than perfectly okay ;)
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if you dont use stock, it will taste like **e imo!
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Nah, I've become really averse to stuff with artificial chemicals, like hydrolysed vegetable protein, MSG, food dyes etc. I think they cause a lot of ill health.
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Jack Daniels & Brown Sugar
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£5 will get you a beef curry + rice from your local Chinese, FFS its Friday
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Why would you want to go to your local chinese for a curry?
Would you not get your curry from your local indian?? |
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chinese for a chinese curry and indian for an indian curry. obv
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Not since the unfortunate Labrador Madras incident, no.
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Local Indian does a lovely chicken chow mein imo.
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always do dumplings with a casserole
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best if cooked at a low temp over 3/4 hours
use gravy granules and also bullion if desired add a dash of worcester sauce and some tomato puree |
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"use bullion if needed"......better phone the brinks mat brigade!
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its bouillion.......boo-lee-on!.......(for the culturally challenged in our midst)..........................ffs!
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worcester sauce and marmite
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Wur
You have a steak, don't compliacate things. Heat the pan, add some butter, wait till the pan is steaming then add the steak, don't touch the steak until 1 min then turn it and add some onions and mushrooms. Cook for 1 min, let the steak settle for two minutes and serve with some mustard. |
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Proper steak should be ate with little accompanients and quickly at a high heat to enjoy the meat The cheaper cuts should be the ones that are cooked longer.
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Shrewd_dude 13 Dec 01:55
Proper steak should be ate with little accompanients and quickly at a high heat to enjoy the meat That's interesting. My mum is a brilliant cook - everything from roasts to fry-ups to apple pies - and she often served steak with lots of other food: ***** mushrooms, onions, tomato, coleslaw and, most importantly, HP Sauce. |
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Shrewd Dude knows his steak, cooked quickly at a high heat with onions and mustard is all you need.
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onions, meat, swede,carrots, peas at the end.
salt pepper stock cube herbs/spices whicever you fancy (i like adding chilli). balsamic vinegar and/or worcester sauce a decent addition in small quantities. job done a cracking meal with mashed spuds and greens. |
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celery good in a casserole too, even though i can't stand it raw
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almost forgot tin(s) of tomatoes and/or tin(s) of kidney beans really bulk the meal up healthily and cheaply.
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thought women did the cooking.
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Not sure but when i went to hong kong last month i had a cooked oyester casserole
was amazing |
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Dobbo 13 Dec 01:40
worcester sauce and marmite Some ** written here apart from the above. |
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armchair jockey wilson!! 13 Dec 01:34
its bouillion.......boo-lee-on!.......(for the culturally challenged in our midst)..........................ffs! uhh-uhh , actually it's BOUILLON ... |