Beef

sturll

Why when cooking beef for casseroles do you flour it first?

Thanks

Barneysmom

Not always, I haven't found any difference in taste to be honest.
It is though always better when I cook it slowly.

rebeccaj

sturll wrote: »

Why when cooking beef for casseroles do you flour it first?

Thanks

Flouring helps the meat to brown when you saute it before adding to a casserole and also helps to thicken the liquid the meat is cooked in so you have a thicker gravy when your casserole is cooked.

tightandproud

I've seen cooking shows that say some flours (cornflour for example) can tenderise the meat if you leave it on for 15 mins or so. I haven't actually tried it myself because I never have that kind of patience!

Debt_Free_Chick

The only reason to flour it is to thicken the final sauce. It should be possible to brown the meat without the flour on, if the pan is hot enough.

Personally, I prefer to brown without flouring and if I want a thick sauce, add beurre manie (mashed butter and flour) at the end. But that's just one of my little oddities

Barneysmom

I do that too, thicken at the end.

Enterprise_1701C

I brown without flouring, then drain off any fat, then flour and add oxo if using.

This is when I am slow-cooking it - only add water and soy/worcester sauce in the slow-cooker.

Comes out lovely and smooth too.