Braised Beef in rich mushroom gravy

Braised Beef in rich mushroom gravy

Camp Oven Cooking

Brad Lumb

Ingredients

  • Approx 1 - 1.5kg Whole Topside or Brisket roast beef (sliced or diced rump or other cuts of beef can be substituted).
  • 2 packets of dry french onion soup
  • 2 cans of condensed Cream of mushroom soup
  • 2 diced onions
  • 2 tablespoons of roast meat gravy mix (we use Greens brand, seems to give the best result).
  • water

Directions

  1. Heat a 9 Quart Camp Oven on the top of the Ozpig Big Pig and sear all sides of the beef until brown When meat is browned add diced onion, french onion and mushroom soups.
  2. Add half soup can of water. Mix well.
  3. Place lid on camp oven and let simmer away on the Ozpig Big Pig over a low fire or place camp oven on warming plate to maintain a gentle simmer for around 2 hours or until meat is very tender and starting to fall apart whilst stirring occasionally.
  4. 15 minutes before roast has finished cooking add 2 tablespoons of gravy mix to thicken.
  5. To serve, slice beef as with a normal roast beef and spoon sauce on as gravy.
  6. Serve on a bed of rice or with roast vegies.
L

Written by Lem Sy Majam

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