Chapter 10 Casseroles, Frittata, and Quiche

Burgundy Beef and Mushroom Casserole

Prep time: 10 minutes | Cook time: 25 minutes | Serves 4

1½ pounds (680 g) beef steak

1 ounce (28 g) dry onion soup mix

2 cups sliced mushrooms

1 (14.5-ounce / 411-g) can cream of mushroom soup

½ cup beef broth

¼ cup red wine

3 garlic cloves, minced

1 whole onion, chopped

1. Put the beef steak in a large bowl, then sprinkle with dry onion soup mix. Toss to coat well.
2. Combine the mushrooms with mushroom soup, beef broth, red wine, garlic, and onion in a large bowl. Stir to mix well.
3. Transfer the beef steak in the baking pan, then pour in the mushroom mixture.
4. Slide the baking pan into Rack Position 1, select Convection Bake, set temperature to 360ºF (182ºC) and set time to 25 minutes.
5. When cooking is complete, the mushrooms should be soft and the beef should be well browned.
6. Remove from the oven and serve immediately.