Beef casserole for J. (evening meal- makes 7 portions)
Author: Marian (HCP)
INGREDIENTS:**
g Beef, braising steak, raw, lean
ml MCT Oil
g Onions, raw
g Carrots, young, raw
g Mushrooms, white, raw
g Gia Sundried Tomatoe Paste (HCP added*)
g Butter, salted
g Flour, wheat, white, plain, soft
g Peas, frozen, raw
ml Kallo organic beef stock cube (made up with water) (HCP added*)
g Celeriac, raw
g Potatoes, old, raw, flesh only
g Celery, raw
Directions:
Cook diced onions, chopped celery, and mushrooms in butter, and tomato puree, and flour - stir with wooden spoon to ensure flour does not cause lumps. Next add MCT oil, 400 ml of stock water, chopped carrots, chopped potatoes and chopped celeriac. Bring to boil and then add the chopped beef. Boil for 2 minutes and then turn to simmer for 10 minutes. Place in oven for 3 - 4 hours until the beef is soft and tender and falls apart. If the casserole is too thin in consistency - take the lid off for the moisture to evaporate to desired constintency. Equally if the casserole is too thick in consistency - add some more water. Add frozen peas once cooked (so they stay nice green colour and taste sweet as not overcooked. Makes 7 portions. Nb you can swap other green vegetables for the peas for variety.
Nutrition Information (for entire recipe):
Carbohydrate:
70.51
Calories: 3451
Fat:
257.14
Protein:
202.12
Ratio:
0.94:1
Tags:
MCT Ketogenic Diet
*HCP terms of use
**Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional
