Beef and Mushroom Casserole

Beef and Mushroom Casserole  

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Heat 1/2 tablespoon olive oil in a large skillet over medium high heat. Add daikon and saute for 5 min. Remove from pan and set aside. Add another 1/2 tablespoon olive oil to the same skillet. Add beef, salt and pepper to taste and brown beef on all sides (about 10 minutes). Remove from pan and set aside. Add mushroom liquid and cream to the same skillet, use a wooden spatula to scrape up all the bits from the bottom of the pan. Heat until bubbles appear at the edge of the pan. Remove from pan and set aside. Melt butter in the same skillet, add flour to make a roux. Slowly pour the cream & mushroom liquid into the roux, stirring constantly. Once all liquid has been incorporated reduce heat to low and simmer for 15 minutes, stirring occasionally. Add beef, mushrooms and daikon to gravy and heat through. Serve over rice or noodles.

  • 500.0 g beef (cut into bite sized cubes)
  • 1.0 jar sliced mushrooms (drained, liquid reserved)
  • 125.0 g daikon (cut into 1/4)
  • 14.0 g butter
  • 125.0 g all purpose flour
  • 0.0 Reserved mushroom liquid heavy cream to make 200 ml
  • 1.0 tablespoon Worcestershire sauce