Hearty Oyster Blade & Vegetable Casserole

Episode 27 - Hearty Oyster Blade & Vegetable Casserole

Ingredients:

  • 6 – 8 pieces Oyster blade steak cut into medallions
  • 2 medium Onions, peeled and sliced
  • 2 medium Carrots, peeled and sliced
  • 1 clove Garlic, crushed
  • 2 sticks Celery
  • 6 button Mushrooms
  • (Optional 3 – 4 potatoes) in chunky pieces
  • 1/3 cup of Sweet Sherry
  • 1¼ cups of water or stock
  • 1 cube star stock cube (chicken) for the stock
  • 2 tbsp Tomato paste
  • 2 tbsp Oil
  • Bouquet Garni – Bay leaves & parsley
  • Salt & Pepper to taste

Method:

In a 3.0 litre Bessemer casserole and lid – vent closed on the stove top.

  1. Brown the Oyster blade in the oil with the onions and garlic.
  2. Add the carrots, celery and the rest of the ingredients except the mushrooms.
  3. Cook for approximately one hour, add the button mushrooms whole.
Casserole is cooked when juice thickens and vegies and meat are tender and can be served with the potatoes cooked in the casserole or serve with rice or mashed potatoes.