Braised Beef Cannelloni with a Creamy Mushroom Sauce
Braised Beef Cannelloni with a Creamy Mushroom Sauce
Enjoy this simply delicious beef recipe by Adrian Richardson.
  • Difficulty Level Moderate
  • Technique Baking
  • Cooking Time 3 hours 30 minutes
  • Yield 8 servings
As seen on Good Chef Bad Chef
Ingredients
  • Cannelloni:
  • 750 grams beef blade, cooked, chopped finely
  • ½ bunch parsley, chopped
  • ½ bunch chives, chopped
  • 250 grams mozzarella, grated
  • ¼ cup parmesan grated
  • 2 eggs
  • Salt & pepper
  • 1 packet Large cannelloni, blanched
  • Mushroom Cream Sauce:
  • 1 knob butter
  • ½ onion, diced finely
  • 2 cloves garlic, chopped finely
  • 1-2 cups mushroom sliced
  • Salt and pepper
  • 2 tablespoons plain flour (same amount as butter)
  • 2 cups cooking liquid - Saved from cooking the beef (or 2 cups of stock)
  • 150 millilitres cream
Method
  1. Pasta - Cannelloni:
  2. Simmer Beef for 2 hours with onions, garlic, wine, stock, thyme, bay leaf, salt and pepper until very tender - Keep liquid for Sauce. Finely chop the beef
  3. Mix parsley, chives, mozzarella, eggs and salt and pepper with beef and stuff meat into the cannelloni tubes.
  1. Sauce:
  2. Sweat onion, garlic and mushrooms in a hot pot with butter. Season and then add flour and stir of whisk. Add the cooking liquid or stock and stir. Add cream to thicken tha sauce, and stir well.
  3. Cover pasta shells in sauce Bake 180 C for 45 mins – 1 hour until golden.

Serve with parsley & cheese

TIP - cook me the meat the day beforehand

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