I have put in the oven a Beef Casserole (one of the ones that you use a packet mix with) - it said to put beef and carrots in a frying pan for three minutes before transferring to casserole dish. I've done that but I just wondered not all of the meat has browned some of it was still red.
Does that matter or should it have all browned off before i put it into the casserole dish.
Sorry if i sound really dopey but I am a bit funny when it comes to cooking meat.
Does that matter or should it have all browned off before i put it into the casserole dish.
Sorry if i sound really dopey but I am a bit funny when it comes to cooking meat.