Beef and Mushroom Recipe

Ingredients : Serves 4

30 ml/2 tbsp oil
1 onion, chopped
1 garlic clove, chopped
450 g/1 lb chuck steak, chopped

100 g/4 oz mushrooms, sliced
15 ml/1 tbsp plain (all-purpose) flour

450 ml/0.75 pt/2 cups Beef Stock
15 ml/1 tbsp tomato puree (paste)

5 ml/1 tbsp Worcestershire sauce
4 juniper berries, crushed
Salt and freshly ground black pepper

225 g/8 oz/2 cups self-raising (self-rising) flour
5 ml/1 tsp baking powder
50 g/2 oz/0.25 cup margarine, softened

10 ml/2 tsp dried mixed herbs

150 ml/0.25 pt milk

Method :

Heat the oil in a large saucepan and fry (saute) the onion and garlic until soft. Add the steak and fry until browned. Add the mushrooms and fry for 1 minute. Stir in the flour and cook for 1 minute, then stir in the stock, tomato puree, Worcestershire sauce and juniper berries and season to taste. Bring to the boil and simmer, stirring occasionally, for 15 minutes. Pour into a casserole dish (Dutch oven). Mix together the flour and baking powder, then rub in the margarine until the mixture resembles fine breadcrumbs. Stir in the herbs, then gradually add enough of the milk to form a soft dough. Roll into about eight small balls and arrange around the edge of the casserole. Bake in a preheated oven at 220°C/425°F/gas mark 7 for 20 minutes.