Braised Steak in Rich Gravy

Good Pair Days (Roos Michels) -
  • 4 braising steaks
  • 3 tbsp sunflower oil
  • 1 onion, cut into 12 wedges
  • 1 crushed garlic clove
  • 500ml beef stock
  • 1 tbsp tomato puree
  • 1 tbsp chopped thyme
  • 1 bay leaf
  • 1 tsp cornflour
  • 1⁄2 mustard powder
  • Salt and pepper
  • Preheat the oven to 170C. Season the steaks well, heat a tbsp of oil in a large pan, and fry the steaks for a couple of minutes on each side. Transfer to a casserole dish.
  • Return the pan to the hob, and gently fry the onion and garlic for a few minutes to soften, then transfer to the casserole. Pour over the stock, add the tomato puree and herbs, then bring to a boil before covering and popping in the oven for 1.5 hours. Mix the cornflour and mustard with a little water, and stir into the casserole before checking the seasoning.
  • Remove the casserole from the oven, uncover, and heat on the hob for a few minutes to thicken the gravy and reduce. Transfer the steaks to warmed plates, spoon over the gravy, and serve with chunky chips.
2 hrs
4 serving