Beef and Mushroom Casserole - A Blessed Meal

Today was present shopping day for our Grandsons 7th. Birthday. Started out at 9a.m., we managed to pull into the driveway at 2.30 p.m. I was pooped and he wanted to open "just one Pressie", which, after a phone call to Grandad he did. He then helped prepare dinner, very, very, carefully learning how to handle a sharp knife and cutting meat into cubes. Another milestone moment in his life. He has always sat on the bench by the stove and helped to cook, and when his baby brother joined him on the bench, he was the one to show the way, just how you hold a spoon to carefully stir, just how quick you give a burst of power to the mini food processor and then a longer burst and then just let it go until the job is done. Ahh, wonderful memories.

Beef and Mushroom Casserole
1 slice round steak, trimmed and cubed
5 mushrooms, quartered
1 onion cut into large chunks
1 clove garlic, chopped finely
1/2 cup red wine
1 - 2 cups stock or water
Salt and Pepper
2 teaspoons plain flour
1 tablespoon olive oil

Heat oil, add onions and garlic and saute until onion is translucent. Remove to casserole dish
Add beef in small lots to fry pan and brown well, removing each batch to casserole dish
Deglaze fry pan with red wine, add a little stock if needed and scrape up all browning's, add to casserole. Add remaining stock. Season and place in oven for approx. 1 hour., 15 mins prior to serving, mix plain flour with extra water or stock and stir into casserole, allow to thicken and then serve.

Crumbed Parsnips
2 baby or small parsnips
1/2 tablespoon butter
1/2 slice white bread, crumbed in processor
1 teaspoon finely chopped fresh parsley

Peel and cube parsnips, steam until beginning to soften
Melt butter in pan, add parsnips and breadcrumbs, stirring and turning until browned, add half of the parsley.
Keep warm and when served top with a little extra chopped parsley.