A pot of beef and potato casserole is a winter staple – and makes a yummy leftovers lunch.
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Ingredients
Method
1.Heat half the oil in a large, deep frying pan over a high heat. Add steak in two batches. Cook, turning occasionally, for about 3 minutes, or until browned all over. Remove. Reduce heat to medium.
2.
Heat remaining oil in same pan. Add onions. Cook, stirring occasionally, until soft. Add wine. Bring to boil. Simmer for about 6 to 8 minutes, or until reduced by two-thirds.
3.Meanwhile, cook potatoes according to packet directions. Cut in half.
4.Add soup and stock to frying pan. Stir in gravy powder. Bring to boil. Return beef to pan with potatoes. Simmer, stirring occasionally, for about 5 minutes, or until beef is cooked and sauce is thickened. Stir in parsley.
5.Serve with beans.