CookEat Recipe
English-Style Beef and Egg Bake
Thin slices of cooked boiled beef sautéed in butter, topped with Parmesan and gently set in a light egg-and-milk mixture.
Method
Steps
Step 1
Gather the ingredients: 350 g cooked boneless boiled beef, thinly sliced; 1 egg; 20 g plain flour; 200 ml milk; 50 g butter; 1 heaped tablespoon grated Parmesan, about 15 g; Salt and black pepper; A small pinch mixed ground spices, such as nutmeg and clove.
Step 2
Use freshly cooked beef or leftovers refrigerated promptly within 2 hours at 4°C or colder and kept for no more than 2–3 days. The 350 g is the cooked boneless weight, not the weight of raw bone-in meat. Beat the egg with the flour in a bowl until smooth, then gradually beat in the milk.
Step 3
Heat the oven to 180°C. Melt the butter in a shallow hob-safe ovenproof dish or frying pan. Add the thin beef slices, season lightly with salt, pepper and the small pinch of spices, and sauté gently on both sides for about 4–6 minutes.
Step 4
Scatter the heaped spoonful of Parmesan over the beef, then pour in the egg, flour and milk mixture. Bake for about 20–30 minutes until the mixture has set and the centre, including the reheated beef, reaches at least 74°C. Serve hot. The small flour quantity gives a softly set layer rather than a thick bread-like batter.
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