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Beef and Mustard Casserole

2 lb Tenderest stewing beef; cubed
2 tb Flour
1 oz Clarified butter
8 oz Mushrooms sliced
1 c Meat stock
2 tb Dijon mustard
1 bn Fresh herbs tied in a bundle
Salt and pepper to taste


Preheat oven to 325. Tossed cubed beef in flour. (I put the whole mess into a plastic bag) Brown in olive oil/butter. Place in a casserole dish. Toss mushrooms in pan until lightly cooked and add to casserole with combined meat stock and mustard. Stir. Scrape pan and add to casserole. Add salt and pepper. Place tied herbs on top of meat

Cover and cook for two hours, stirring once during cooking. Remove herbs before serving.


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