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Casserole of Beef with Whole Onions
Preparation info
Serves
4
Difficulty
Medium
Appears in
The Times Calendar Cookbook
Published 1977
When whole peeled onions are used in a casserole, they give a delicious flavour to the gravy while retaining their neat shape. They can then easily be removed, or not served to anyone who dislikes them.
Ingredients
675–900 g 1 ½–2 lb - seasoned flour
- bouquet garni
Method
Trim away any fat and cut the meat into neat pieces. Roll in seasoned flour. Heat the dripping in a frying pan, add the meat and brown evenly on all sides. Lift the meat from the pan and place in a casserole.
Peel the onions, leaving them whole, and scrape and slice the carrots. Place the onions in a saucepan, cover with cold water and bring up to the boil. Drain and add to the casserol