The only part of this recipe that I’m unsure of is the packet of hearty beef soup. It does say you can substitute a can of condensed hearty beef soup, but I’m not sure that beef stock and extra vegetables, carrots or celery, mightn’t be a better way to go.
You can tell this an 80s recipe by the lovely wooden bowl and spoon in the picture. Not convinced that the spoon would be much good for getting the casserole out of the bowl though. Think a more modern metal one would do a far better job.
I think the idea of pre-making a large batch of beef casserole, freezing it in batches and then jazzing it up when needed is a great one. This Diane-style version would be a quick way to make a tasty dish when you don’t have much time or energy left after a busy day.
I love Beef Wellington, but it’s a tricky thing to make so I usually leave it to the experts. This Salmon Wellington looks a lot easier and although the recipe uses tinned Red Salmon I don’t see why a nice piece of fresh salmon couldn’t be substituted.
It’s winter and what could be better for a family meal than an old style lamb casserole. This one needs very little preparation, just trim the chops, coat them in flour, chop up an onion put the lot in a casserole dish and cover with the combined flavorings. Put the dish in the oven and forget it for 2 hours while you get on with all the other things you need to do after a long day at work.