Beef and Mushroom Savoury-Topped Hot Pots
27/8/2005
Serves 4
Ingredients
| 250 g | Button mushrooms |
| 2 tbsp | Oil |
| 1 tsp | Hot smoky paprika |
| 3 cups | Reserved beef ragout mixture |
| 2 | Eggs |
| 250 g | Low fat sour cream |
| ½ tsp | Iodised salt |
| 1 to taste | Black pepper - ground |
| ½ cup | Parmesan cheese |
| 4 | Bay leaves |
Directions
- Wipe mushrooms clean and slice finely. Heat oil in a saucepan. Add mushrooms and paprika. Cook until mushrooms soften and spice smells fragrant. Stir through beef ragout and spoon into four one-cup-capacity oven-proof dishes.
- Beat eggs, sour cream, salt, pepper and parmesan(grated) together and spoon evenly over beef mixture. Place a bay leaf in the centre of each.
- Bake at 180 degrees C for 35 to 40 minutes.
- Serve with a fresh salad or seasonal greens.
Wine Match
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