Beef or venison casserole from Modern Pressure Cooking: The Comprehensive Guide to Stovetop and Electric Cookers, with Over 150 Recipes (page 59) by Catherine Phipps

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Venison may be substituted for the beef. See book for variations.

  • Pimlicocook on December 13, 2024

    I made ragu variation and it was fantastic: a sort of high-end bolognese that uses diced beef rather than mince. Leftovers were great, too. Will make again.

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