Braised Steak

So I tried another recipe last night,. smelt really good and the meat did become very tender but I'm not 100% sold on this.  I need to do a count up to work out how many recipes left to cook!!

Braised Steak and Onions for two from the book: The Kindness of Strangers – Kitchen Memoirs

by Shonagh Koea

500 grams of blade steak

Two large onions halved and sliced

150 millilitres of beef stock made with a cube

One dessertspoon of Worcestershire sauce

Salt and pepper

Heat a little oil in a pan, brown the whole pieces of meat nicely on both sides, having trimmed the fat off the outside, but do not cut out the jellyfish piece of fat down the middle of the blade steak.  This is delicious when cooked.  Transfer the pieces of steak to a casserole dish.  Then fry the onions in the same pan to brown them very slightly.  Arrange them over the meat.  Season with salt and pepper, pour on the hot stock and the Worcestershire sauce. Put on the lid and put the casserole in a pre-heated over (about 160° Celsius and leave for two or three hours. Or under the meat is tender.  Check every now and again to see that the liquid has not evaporated too much during cooking and, if so, just add a little more stock.  If you have some red wine left over from something it is excellent in place of the stock.  Serve with mashed potatoes and a green vegetable.

Janes' review:

1; being a sucky flop 2;definitely do this one again  3; being add to your repertoire immediately

Taste: Tasty enough but only rate 1 ½ - probably won’t make again...

Ease: Easy enough.....

Kids weren’t sold and the Farmer didn’t rave but I guess if your on a budget it’s a cheap main meat dish.....