Ladybirds Beef Stroganoff Casserole .


  1. 2 tbsp olive oil
  2. 3 100g steaks – cut into 2cm strips
  3. 1 clove garlic – or 1 teaspoon minced garlic
  4. 1 tbsp fresh chopped oregano
  5. 1 pinch salt
  6. 1/2 tsp cracked black pepper
  7. 4 medium to 6 medium sized potatoes – peeled and cut into about 6ths
  8. 2 medium carrots – peeled and cut in thirds and then in half again
  9. 1 cup beef stock – or enough to cover all ingredients whilst cooking
  10. 2 tbsp worcestershire sauce
  11. 3 cherry tomatoes – cut into quarters
  12. 1 cup fresh baby spinach – stems removed
  13. 2 tbsp sour cream
  1. Preheat oven to 180°C
  2. Change Cut the beef steaks into thin strips Heat the oil in a oven proof baking or casserole dish on the stove then add the beef strips garlic oregano salt and the cracked black pepper and cook for about 1 minute tossing them around to seal the meat
  3. Change Peel the potatoes and carrots Cut the potatoes into about 6th and cut the carrot into thirds and the thirds in half again Then add both the prepared potatoes and carrots into the casserole dish with the prepared steak pieces and mix a little
  4. Change Now add the worcestershire sauce and enough beef stock to cover all the ingredients and stir Now cover the casserole dish and place in the Preheated oven and cook 35/40 minutes or until potatoes and carrots start to become tender now add the cherry tomato quarters and the baby spinach leaves stir to combine and place back into the hot oven uncovered for a further 10/15 minutes or until all is tender and cooked
  5. Change Remove from the oven and now add the sour cream and stir well to combine thoroughly
  6. Change Serve hot with bread to mop up the juices enjoy 🙂

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