Zucchini Beef Italiano

• 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

1. Sason the flour with salt & pepper & tip into a plastic bag, toss the beef around in the bag until all pieces are coated.
2. Melt the butter in a pan and brown the beef over high heat.
3. Transfer beef to an oven-proof casserole dish (approx 20cm x30cm).
4. Add remaining ingredients to the frypan and stir briskly until it reaches a boil.
5. Pour the sauce over the beef, cover dish & bake at 180.C for 1 1/4 hours.
6. Meanwhile mix the cheeses together.
7. 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.

blade steaks, flour, butter, salt, onion, garlic, champignon mushrooms, italian pasta sauce, red wine, bay leaf, topping, zucchini, mozzarella cheese, parmesan cheese

Taken from www.food.com/recipe/zucchini-beef-italiano-335794 (may not work)