Zucchini Beef Italiano - cooking recipe

Ingredients

750 g blade steaks, cubed
2 tablespoons flour
2 tablespoons butter
salt & pepper
1 onion, finely chopped
1 garlic clove, crushed
220 g champignon mushrooms, drained
445 g italian pasta sauce (cooking sauce)
1/2 cup red wine or 1/2 cup water
1 bay leaf
Topping
3 medium zucchini, sliced lengthwise
250 g mozzarella cheese, grated
1/2 cup parmesan cheese, grated

Preparation

Sason the flour with salt & pepper & tip into a plastic bag, toss the beef around in the bag until all pieces are coated.
Melt the butter in a pan and brown the beef over high heat.
Transfer beef to an oven-proof casserole dish (approx 20cm x30cm).
Add remaining ingredients to the frypan and stir briskly until it reaches a boil.
Pour the sauce over the beef, cover dish & bake at 180.C for 1 1/4 hours.
Meanwhile mix the cheeses together.
Take the casserole out of the oven and layer the zucchini over the top in a decorative pattern, sprinkle cheese over the top and bake for a further 30-45 minutes.