Dinner

Roo and Mushroom Casserole is for Dinner.

Roo and Mushroom Casserole takes 10 minutes to prepare.

Roo and Mushroom Casserole takes 130 minutes to cook.

Roo and Mushroom Casserole makes 4 servings.

The ingredients for Roo and Mushroom Casserole are:

500g diced kangaqroo , or steak diced
2 rashers lean bacon, fat and rind trimmed, diced
1 lg onion, sliced
2 carrots, sliced thinly
2 sticke celery, thinly sliced
1 bay leaf
2 tsp olive oil
4 peppercorns, brused
2 cup low sodium beef stock or water
1 Tbs tomato paste
1 tsp rosemary
1/2 tsp garlic powder
1/2 cup dry red wine (Cabernet, Lambrusca)
400g sliced mushrooms
black pepper to taste
chopped fresh parsley to serve

Here is how you make Roo and Mushroom Casserole:

Preheat oven 165CCut meat into 2" cubes, if not already dicedIn a large pan heat oil. Add onions, carrot and celery and cook until softened but not caramelsed.Add bacon and cook a few minutes.Add meat, bay leaf and peppercorns and cook 2 - 3 min, stirring, until meat is lightly browned on all sides.Add tomato paste, water, rosemary, garlic, mushrooms and wine to meat mixture. Season to taste.Transfur mixture to a lidded ovenproof dish and cook in oven 1 1/2hrs - 2hrs until meat is tender.Check seasoning, sprinkle with parsley.Serves 4Number of Servings: 4Recipe submitted by SparkPeople user EMMABE1.

The nutritional information for Roo and Mushroom Casserole is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 315.1

• Total Fat: 9.4 g
• Cholesterol: 0.0 mg
• Sodium: 802.9 mg
• Total Carbs: 15.0 g
• Dietary Fiber: 3.6 g
• Protein: 36.6 g