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Fool Proof Béchamel Sauce

To make smooth, glossy béchamel sauce, first heat a heavy based saucepan over medium heat, and make a roux by combining equal parts melted butter and flour. Add the milk all at once, using a metal balloon whisk to beat continuously until the sauce has thickened. This is much quicker that the traditional method of stirring milk in gradually, and means lumpy cheese sauce can now be a fear of the past!

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Beef Burgundy

A winter classic that's not just a casserole; spoon any leftover casserole into individal baking dishes, top with puff pastry and bake, for the most delicious homemade pies.

Prep Time:	10 Minute(s)
Cook Time:	1 Hour(s) 45 Minute(s)
Servings:	6+

Ingredients

¼ cup oil
1 kg diced beef
1/3 cup plain flour
8 pickling onions (or 4 baby onions, halved)
250g button mushrooms
4 rashers bacon, sliced
420g can HEINZ Condensed Vegetable & Beef Soup
1 cup red wine
2 sprigs fresh thyme

Directions

Heat half the oil in a large heavy based saucepan. Coat beef in flour and cook in batches over a medium heat until browned. Set aside.
Heat remaining oil, cook onion, mushrooms and bacon for 5 minutes, or until golden.
Add HEINZ soup, red wine, 1 cup water and thyme. Mix well. Bring to boil. Return beef to pan. Simmer, covered for 1 ½ hours or until meat is tender, stirring occasionally. Remove thyme before serving.

HINT: Alternately, cook in an ovenproof dish at 160ºC for 2 hours.