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Braised Steak And Onions In Rich Wine Gravy Recipe

Ingredients

How to make it

  • Place 1tbsp flour in a small dish season with salt and pepper and lightly dust the steak
  • Pour the oil into a large 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 and set aside;
  • Melt the butter in the pan with the steak juices, add the pancetta and gently fry, stirring occasionally, for some 2 to 3 minutes or so until golden but not crispy;
  • Add the onions and garlic and gently cook, stirring occasionally, for some 5 minutes or so until onions slightly softened;
  • Sprinkle the remaining flour over the mixture and, stirring continuously for 30 seconds to a minute, mix in well;
  • Still stirring continuously, slowly pour in the stock, and then add the puree, mustard, Worcestershire sauce, wine, bay leaf and thyme, seasoning and stir everything together well;
  • Raise the heat to high and bring to the boil;
  • Reduce heat and simmer for a few minutes or so to slightly thicken the mixture;
  • Return the steak 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 gravy to thicken to consistency required;
  • Serve on heated plates with Chunky Fries/Mash/Baked Potatoes/Baby Potatoes.

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The Cook

DonSpain Marbella, Spain

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