Braised Steak and Mushrooms


This is almost the same as Braised Steak and Onions, but not quite. Even minor procedural differences can make a big difference to the end product, as you will see.



25g butter.

¼ cup olive oil.

1kg diced stewing steak.

Another ¼ cup olive oil.

3 large brown onions, peeled and finely chopped.

3 tblsp plain flour.

¼ tsp ground white pepper.

Salt to taste.

1½ cups beef stock.

2 bay leaves.

400g brown mushrooms, chopped.

1 good sprig rosemary, cut into 3 pieces.



Melt the butter in a sauté pan over a hot flame and add the first ¼ cup of oil. Brown the meat well all over – you will have to do this in 2 batches – and transfer to a bowl when ready. Add the onion to the pan, together with the second ¼ cup of oil and sauté until browned. Meanwhile, mix the flour, salt and pepper together and stir into the meat.

When the onion is ready, deglaze the pan with the stock, return the meat to the pan and add the bay leaves. Stir through well until bubbling, then cover and reduce the heat to a simmer. Stir well 2-3 times during the first 10-15 minutes, scraping up anything sticking to the bottom of the pan and incorporating it into the mixture. Cook for 2 hours, stirring occasionally.

Stir in the mushrooms and the rosemary. Add a little water if the mixture is too thick, bring back to the boil, cover and simmer for another 20 minutes. Remove and discard the bay leaves and the rosemary stems, and serve immediately.


Serve with: Roast potatoes and brussels sprouts.


Serves: 6.


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