Steak & Stout Casserole (C1297)
Tender British beef chunks & vegetables in a Rudgate Brewery chocolate stout sauce with a beef suet and herb dumpling (350g)
Slow-cooked tender chunks of British beef in a rich gravy with Rudgate Brewery's chocolate stout York ale. Complemented with British carrots and whole button mushrooms and served with a beef suet herby dumpling with parsley & thyme Our serving suggestion Creamy mashed potato and purple sprouting broccoli would be great partners to this casserole or try it with dauphinoise potatoes and some steamed tender stem broccoli After baking in the oven scatter over some freshly chopped flat leaf parsley Our drinks pairing As there's stout in the stew and this savoury meaty stew has an almost marmite taste thus it would pair better with ales than wine. Classic British ales or Stout or Porter would be perfect
Marinated Beef (21%) (Beef, Water, Tomato Puree, Cornflour, Salt), Chocolate Stout (19%) (Water, BARLEY, Hops, OATS, WHEAT, Yeast, Dark Chocolate (Cocoa Mass, Cocoa Butter, Sugar), Cornflour), Carrot, Water, Mushrooms, Beef Suet Herb Dumplings (11%) (Wheat Flour (WHEAT Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Water, Beef Suet (Beef Fat, Wheat Flour (WHEAT Flour, Calcium Carbonate, Iron, Niacin, Thiamin)), Raising Agents: Sodium Bicarbonate, Calcium Phosphates, Sodium Acid Pyrophosphate; Parsley, Thyme, Ground White Pepper), Onion, Cornflour, Molasses, Beef Stock (Beef, Yeast Extract, Natural Flavouring, Salt, Tomato Paste, Yeast Extract, Molasses, Lemon Juice Concentrate, Onion Powder), Butter (MILK), Rapeseed Oil, Garlic Puree, Brown Sugar, Beef Gelatine, Tomato Puree, Salt, Ground Black Pepper, Thyme.
Allergens: For Allergens, including Cereals containing Gluten, see ingredients in CAPITALS.
|Per Serving (350g)||Per 100g|
|Fat||21.00g (of which saturates 9.80g)||6.50g (of which saturates 3.00g)|
|Carbohydrate||32.1g (of which sugars 7.2g)||9.9g (of which sugars 2.2g)|
Oven – electric: 190°C / fan: 170°C / gas: 5 Cooking time: 35 minutes
Remove sleeve and pierce film lid. Place on a baking tray on the middle shelf of a preheated oven for 25 minutes. Remove the film lid and cooked for a further 10 minutes. Ensure food is piping hot before serving. Do not reheat.