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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    " It was excellent "
    NadineM ate it and said...
    March 16/16 Wow what a fantastic recipe. The only tweak I had done was cut the roast with my meat slicer so the meat was thinner that what the recipe calls for. Loved the flavours and the meat was very tender. Will be making again for sure. Thank you Don for another great recipe.

    Scottish Style Comfort Steak Dinner
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