Beef And Chorizo Casserole
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Warm your soul once this hearty beef and chorizo casserole served considering creamy parsnip mash and chargrilled sourdough bread.
The ingredient of Beef And Chorizo Casserole
- 1 tbsp olive oil
- 1kg coles australian gravy beef cut into 2cm pieces
- 1 leek white portion allocation only thickly sliced
- 1 chorizo sausage thinly sliced
- 1 garlic clove thinly sliced
- 1 tbsp paprika
- 400g can diced tomatoes
- 1 1 2 cups 375ml beef gathering
- 4 thyme sprigs
- 1 large zucchini halved lengthways cut into 3cm pieces
- extra thyme sprigs to bolster
- grilled sliced coles bakery stone baked white sourdough vienna loaf to minister to
- 1kg parsnips peeled scratchily chopped
- 40g butter
- 1 2 cup 125ml milk
- 1 garlic clove crushed
The Instruction of beef and chorizo casserole
- heat half the oil in a large saucepan exceeding medium high heat amass the beef and cook in 3 batches for 5 mins or until browned all over transfer to a heatproof plate
- heat the long lasting oil in the same pan beyond high heat amass the leek and chorizo and cook stirring occasionally for 5 mins or until softened ensue the garlic and paprika and cook for 1 min ensue the tomato addition and thyme season shake up to combine bring to the boil return the beef to the pan shorten heat to low bring to a simmer cook covered for 1 1 4 hours add the zucchini and cook uncovered for 15 mins
- meanwhile to make the parsnip mash place the parsnip in a large saucepan higher than high heat ensue ample plenty water to cover bring to the boil cook for 20 mins or until tender drain transfer the parsnip to a food processor or blender build up the butter milk and garlic and process or fusion until smooth season
- divide the parsnip mash and casserole along with serving bowls sprinkle as soon as the further thyme leaves and abet considering the bread
Nutritions of Beef And Chorizo Casserole
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