Title: Braised beef and musrooms
 Categories: Caserole, English
      Yield: 4 Servings
 
      1 lb Chuck steak cut
           Into 2 inch pieces
  1 1/2 oz Butter
    1/2 lb Small onions
    1/2 lb Flat mushrooms
    1/2 ts Mixed herbs
      1    Bay leaf
      1 tb Flour
      2    Wineglasses of port wine
    1/2 pt Beef stock or water
           Salt and pepper
 
  Set  oven  to  350/F  or  Mark  4.  Using  a flameproof casserole
  dish, melt 1 oz. of the butter and brown the meat on all sides.
  Remove from the dish and set aside. Peel the onions melt the
  remaining butter in the casserole and cook the onions for a few
  minutes. Stir in the flour, blend in the stock and continue stirring
  until boiling. Return the steak to the pan and add the port wine,
  herbs, bay leaf, salt and pepper. Stir until boiling. Put the lid on
  the casserole and cook in the oven for l 1/2 hours or until the meat
  is tender. Slice the mushrooms and add to the casserole; cover again
  and cook for a further 1/2 hour. Serves 4.