Deutsch Casserole

Deutsch Casserole

Deutsch Casserole

Ingredients
13
Servings
4
Deutsch Casserole
Ingredients
  • 675 gram (1 1/2 pounds) stewing steak, diced

  • 2 onions, sliced

  • 2 tablespoons oil

  • 2 tablespoons tomato purée

  • 1 Bay Leaves

  • 1/4 teaspoon Ground Cloves

  • 2 1/2 teaspoon Black Peppercorns Mill, , roughly crushed

  • 1/2 teaspoon salt

  • 300 millilitre (1/2 pint) lager

  • 150 millilitre (1/4 pint) beef stock

  • 2 teaspoon capers, finely chopped - optional

  • Zest of 1 lemon, finely grated

  • 225 gram (8 ounce) green cabbage, shredded

Key Products
Schwartz packaging

Product Information

£ 2.00/unit,3g
Ground Cloves

Product Information

£ 2.85/unit,35g

Instructions

  • 1 Pre-heat the oven to 180°C, 350°F, Gas Mark 4.
  • 2 Fry the meat and onions in the oil until browned. Stir in the tomato purée, Bay Leaf, Cloves, 2 tsp of the crushed Peppercorns, salt, lager and stock. Bring to the boil, stirring. Transfer to a casserole dish, cover and cook for 1½ hours. Remove from the oven and discard the Bay Leaf.
  • 3 Stir in the capers if using, half the lemon zest and cabbage. Cover and return to the oven for a further ½ hour.
  • 4 Serve garnished with the remaining crushed Peppercorns and lemon zest.