Braised Steak With Buttery Mushrooms

READY IN: 2hrs 20mins
SERVES: 4-5
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat a couple of tablespoons of olive oil in a pan, add beef and cook, turning until browned all over. Remove beef from pan and set aside, wipe pan clean add about a tablespoon more of oil, add onions and garlic and cooked until onions are soft.
  • Add herbs, red wine, water and stock, stir, return beef to pan cook covered, turning beef once for two hours or until beef is tender.
  • Discard herbs, strain liquid into sauce pan, keep onions to one side. Turn heat up to medium high, add extra wine, mix a little water to cornflour and pour into sauce. Stir until sauce boils and thickens.
  • Buttery Mushrooms.
  • I cut the mushrooms in different ways for presentation at the end. For example Button mushrooms-halved, Swiss brown quartered, Shitake-sliced, oyster-halved, chanterelles-chopped. So adjust for what you can buy at the time.
  • Heat butter in a pan, add mushrooms, stir until tender, stir in herbs.
  • To serve slice beef and place on serving platter with mushrooms and reserved onions.
  • I made this just for 2 and I bought a half a kilo of beef we are quite piggy with steak. This recipe will serve 4-5 depending on appetites. I also bought beef fillet as it is not expensive where I live, so the photo does look different, as it is thinner round than rolled topside.
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