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Ingredients
| Crusty Cob Loaf Crusty Cob Loaf | |||
| 1 loaf, lid removed and hollowed out | |||
| 400 g g | Steak Steak | ||
| 250 g g | Chestnut Mushroom Chestnut Mushroom | ||
| Onions Onion | |||
| 3 medium, peeled and sliced | |||
| 20 g g | Garlic Garlic | ||
| peeled and sliced | |||
| 1 pieces piece | beef stock cubes beef stock cubes | ||
| 50 ml ml | Water Water | ||
| 1 tbsp tbsp | Flour Flour | ||
| 3 tbsp tbsp | Steakhouse Marinade Steakhouse Marinade | ||
| 60 g g | Gorgonzola Gorgonzola | ||
| Thyme Thyme | |||
| optional | |||
| 1 splashes splash | Sunflower Oil Sunflower Oil | ||
| Salt Salt | |||
| lots of black pepper | |||
Steak, Onion and Gorgonzola Bread Pie
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1:20 hrs
(4)
Method
- Set your oven to 160 degrees.
- Put the oil in a pan with the onions and garlic and cook for 10 minutes until they start to brown.
- Add the beef and cook for another few minutes to get a little colour.
- Add the mushrooms, then the flour followed by the steak house marinade, water and beef stock cube, stir well, season and add the thyme.
- Put a lid on the put and put in the oven for 1hr until the meat is soft and tender.
- When ready to serve put the cob in a low oven to heat up then spoon the casserole into the bread, break some Gorgonzola on top and watch it ooze into the casserole, then serve.
