500g cubed blade steak
2 cups sliced mushrooms
1 can hearty beef soup
2 tbs oil
1/4 cup red wine
Method: Brown steak in hot oil, in batches, place in casserole dish. Fry mushrooms gently until soft, add red wine allow to reduce by half. Add soup mix well and add to casserole dish. Cover and bake in moderate oven for 40 - 50 minutes until meat is tender.
CHEESE CRUST
1 tbs marg or butter
1/2 cup grated cheese
1 cup SR flour
1/3 cup milk
Rub marg or butter into flour. Stir in half the cheese, then enough milk to form a soft dough. Pat dough out, cut into pieces and place onto casserole.
Sprinkle with remaining cheese and return to oven for 20 - 25 minutes. Serve with peas and carrots.
Source: Recommended by J. Drew in The Wentworth Private Residential Care Cookbook (Aberfoyle Park [Adelaide], ?2008), p.29.
