Preparation time
less than 30 mins
Cooking time
1 to 2 hours
Serves
Serves 4
Hairy Bikers recipes
From The Hairy Bikers: Mums Know Best
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Ingredients
- 4 braising steaks (about 200g/7oz each)
- 3 tbsp sunflower oil
- 1 medium onion, halved and cut into 12 wedges
- 1 garlic clove, crushed
- 500ml/18fl oz beef stock made with 1 beef stock cube, or 500ml/18fl oz fresh beef stock
- 1 tbsp tomato purée
- 1 tbsp chopped fresh thyme, or ½ tsp dried thyme
- 1 bay leaf
- 1 tsp cornflour
- ½ tsp English mustard powder
- salt and freshly ground black pepper
To serve
- Homemade chips, (see recipe in link)
Method
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Preheat the oven to 170C/325F/Gas 3.
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Trim off any hard fat from the beef and season on both sides with salt and lots of freshly ground black pepper.
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Heat a tablespoon of the oil in a large non-stick frying pan.
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Fry the steaks, two at a time, over a medium-high heat for a couple of minutes on each side, or until nicely browned, then transfer to a large flameproof casserole dish. Add a little more oil to the pan if necessary.
-
Return the pan to the hob and reduce the heat. Add the remaining oil and gently fry the onion for five minutes, or until softened and lightly browned, stirring regularly.
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Stir in the garlic, cook for one more minute, then transfer the onion and garlic to the casserole dish.
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Pour over the stock and add the tomato purée, thyme and bay leaf.
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Bring to the boil, then cover the casserole and transfer carefully to the oven. Cook for 1¼-1½ hours, or until the beef is very tender.
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Mix the cornflour and mustard powder in a small bowl and stir in a tablespoon of cold water until smooth. Remove the lid from the casserole dish and stir in the cornflour mixture. Season to taste with salt and freshly ground black pepper.
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Place the casserole over a medium-high heat and simmer for 2-3 minutes, or until the gravy reduces and becomes thickened and glossy, stirring regularly.
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Transfer the steaks to four warmed plates and spoon over the gravy. Serve with chips.