I like the sound of this – steak, onion, mushroom and red wine topped with potato, don’t think you can go wrong with that combination.  I would suggest though that if you don’t have an ovenproof pan it would be better to transfer the meat to an casserole dish as I don’t think the potato cook all the way through under the grill.


This is a very hearty beef casserole great for these winter nights.  I like the fact that everything is thrown in one dish and you can put it in the oven and forget it for a couple of hours.  The recipe converts to 250g of blade steak, but you could put more in if you want to bulk it up a bit.

All in One Beef Casserole



I’ve been making these for years, but I’m not sure I’ve ever seen a recipe for them before.  I think Mum just told me what to do and they are so quick and easy no recipe was needed.  You can use chicken instead of steak if you like, but the juice from the meat makes the French Onion Soup taste better.  Be warned it’s very hard to resist licking the foil when you’ve unwrapped them…………..

French Parcels


I think this recipe must have been a forerunner of the now traditional pub style Parmas. It tastes surprisingly good and works well with chicken too. You can use pre crumbed meat to make it easier, but freshly crumbed is probably nicer.

Steak Parma cropped



  • Veal or steak pieces (thinly sliced)
  • Plain flour, Egg, Breadcrumbs, Parmesan cheese *See note below
  • Tomato soup
  • Mozzarella cheese – sliced
  • Oil

Coat the meat pieces in egg and the breadcrumb mix, then fry lightly in oil. Place in an ovenproof dish, top with the tomato soup and sliced Mozzarella cheese. Cook in a moderate 180°C for ½ hour.

*How to coat meat in breadcrumbs: Season plain flour with salt & pepper. Beat the egg with a little milk in a shallow bowl. Mix the breadcrumbs with parmesan cheese. Coat the meat lightly with plain flour, then dip the floured meat into the egg mixture. Roll the meat in the breadcrumb mix.