Scottish Style Comfort Steak Dinner
From DonSpain 8 years agoIngredients
- 4tbsp Extra Virgin Olive Oil shopping list
- 700g/1½lbs Rump Steak - cut into 4 slices shopping list
- 45g/1½oz Pancetta or Unsmoked Streaky bacon - finely chopped shopping list
- 1 clove Garlic - finely chopped shopping list
- 12 or so Shallots - peeled and whole shopping list
- 1 large carrot - finely sliced shopping list
- 1 Leek - finely sliced shopping list
- 2tbsp Red Pepper - finely chopped shopping list
- 60g/2oz button mushrooms - quartered shopping list
- 1 heaped tbsp Plain Flour shopping list
- 400g/14oz tin Tomatoes - chopped shopping list
- 250ml/8fl oz beef stock shopping list
- 100ml/3½fl oz Dry White Wine shopping list
- Sprinkling of Worcestershire Sauce - to taste shopping list
- 4 sprigs fresh Thyme shopping list
- Salt and freshly ground black pepper shopping list
How to make it
- You can remove the fat from the steak but leaving it on adds another dimension to the gravy, improving the taste;
- Pour two tablespoons of oil into the frying pan, heat to a medium high temperature and add the meat;
- Cook, stirring constantly, for a couple of minutes or so until the meat is browned on all sides;
- Remove from the heat, set aside and pour any juices into the stock;
- Pour the remaining oil into the pan, add the pancetta and gently fry, stirring occasionally, for some 3 minutes or so until golden but not crispy;
- Add the shallots, leek and garlic and cook, stirring, for 1 minute or so;
- Add the carrot, mushrooms and red pepper and continue cooking, stirring occasionally, for a further 4 minutes or so until all slightly softened;
- Sprinkle the flour over the mixture and, stirring continuously for 30 seconds to a minute, mix well in;
- Still stirring continuously, slowly pour in the stock, bring the mixture to the boil and turn the heat to low;
- Stir in the tomatoes, Worcestershire sauce, wine and thyme, season to taste and bring to the boil;
- Reduce heat and simmer for a few minutes or so to slightly thicken the mixture;
- Return the meat to the pan and mix in well:
- Cover and simmer for some 1½ to 2 hours, stirring occasionally to prevent sticking to the bottom of the pan;
- After some 1½ hours or so, remove lid, check tenderness of meat and allow sauce to thicken to consistency required;
- OR IN Oven covered, at 150c/300f/gas 2 for 3 hours
- Taste for seasoning, remove the thyme sprigs and serve.
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