THE RIGHT CUT
These cuts of meat are perfect for casseroles: BEEF – blade, brisket, chuck, gravy, topside, silverside. VEAL – knuckle, leg, shoulder. LAMB – neck, forequarter, shank, shoulder, leg. PORK – shoulder, forequarter, leg, hock. CHICKEN – drumsticks, thigh fillets or cutlets, chicken pieces.
Beef marengo
SERVES 4-6 PREP 20 MINS COOK 1½ HOURS
2 tbsp olive oil
1kg chuck steak or gravy beef, trimmed, cubed
¼ cup seasoned plain flour
1 tsp smoked paprika
1 small sweet potato, peeled, chopped
1 fennel bulb, trimmed, sliced (fronds reserved)
1 green capsicum, seeded, chopped
125g button mushrooms
1 clove garlic, crushed
2 cups beef stock
420g can cream of mushroom soup
400g can diced tomatoes
½ cup red wine
1⁄3 cup pitted black olives Sour cream, crusty bread,…
