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| 3 Tasse | Leftover roast beef or steak, cut in 3/4" cubes |
| 3 Esslöffel | Bacon fat |
| 1 | cloves garlic mashed |
| 1 gross | onion sliced |
| 1/4 x ca. 450 g | mushrooms sliced |
| 3 Esslöffel | flour |
| 2 1/2 Tasse | Canned consomme (2 cans...do not cheat and use beef broth, the |
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flavouring in the consomme adds something necessary here..mgc) 1/2 C red wine salt and pepper 1 tsp minced parsley (dried works fine) 1/2 tsp marjoram 1 tsp worcestershire sauce Pastry or biscuits for crust...(I always use pie pastry, I don't think the biscuits would work as well)
Melt fat in heavy skillet and saute onions, garlic and mushroom suntil onions begin to colour. Stir in meat cubes and saute lightly a few minutes. Sprinkle flour over all and mix well. Pour on consomme and wine, sirring constantly until sauce is smooth and thickened. Season to taste with salt and pepper, add herbs and worcestershire. Pour into a 2 qt. Casserole and top with either rolled pastry, slashed to allow steam to escape, or small baking powder biscuits. Bake in hot over (450) about 20 minutes until top is golden brown. Serves 5.
From Casserole Magic, by Lousene Rousseau Brunner
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