Small SLices of Braising Steak
Small beef slices browned
With food prices escalating as they are currently it can be difficult to make a meal for that special occasion, so I have created this recipe for those times you want to turn a casserole into something a little more special!
The recipe can also be made with chicken breasts or lean pork steaks.
I made this for £11.75 (£2.94 per serving) – I already had the herbs in the cupboard.
INGREDIENTS:
Serves 4 – 5
750g Braising Steak (or a cut suitable for slow cooking)
300 ml Red Wine
450 ml Beef Stock (I used a stock pot, but you can use a stock cube if you prefer)
500g Passata (or you could use a 400g tin of chopped tomatoes)
3 or 4 Medium Sized Carrots – cut into chunks
1 Onion – chopped
2 Garlic Cloves – grated
3 Tablespoon Tomato Puree
1 Bay Leaf
1 Teaspoon Brown Sugar (use white if you don’t have brown)
¼ Teaspoon Dried Rosemary
¼ Teaspoon Dried Thyme
Salt & Black Pepper
Oil for frying
4 Tablespoon Flour
METHOD:
1. Cut the braising steak into small slices
2. Put the flour into a plastic food bag & add a few twists of ground salt & pepper
3. Place the beef into the bag, seal & give a good shake until all the beef is coated in flour
4. Remove the slices of beef from the bag shaking off the excess flour & set aside (throw any leftover flour away & wash the plastic bag to use again)
5. Put a little oil in a frying pan
6. When the oil is hot put a few beef slices into the pan & cook until both sides are browned, this will take a few minutes each side – remove from pan & put to one side
7. Repeat until all the slices of beef are browned.
8. Add a little more oil to the pan
9. Add the chopped onion, tomato puree & garlic – cook for a couple of minutes stirring continuously.
10. Add the red wine & stir well
11. Add the stock, passata, carrots, rosemary, thyme, sugar, bay leaf,
12. Stir well, bring to the boil
13. Carefully transfer everything to a casserole dish
14. Cover & cook in a pre-heated oven for 2 hours at 160° fan until tender & thickened
15. Season with salt & pepper to taste
16. Remove Bay leaf & serve with mash potato or new potatoes & broccoli