This recipe is adapted from one by Lindsay Bareham who writes for the Times Newspaper. It is great when you want the comfort of a slow cooked meal but haven’t the time to cook the really slow cuts of meat such as chuck or shin of beef. If you use frying steak the meat may cook in as little as 20 minutes. In class we used Skirt of Beef. This is a rather neglected cut of meat these days and not easy to come by. We can only buy it locally from Morrisons in Sutton. It is very lean and has an open grain. Perfect for this recipe and also for Cornish Pasties.
3 rashers streaky bacon
1 large onion
2 large field mushrooms
250g tender, lean frying steak
1 bay leaf
1 tablespoon flour
1 wine glass red wine
½ chicken stock cube dissolved in 350ml hot water
1 teaspoon redcurrant jelly
3 medium carrots
½ tbsp freshly chopped parsley
salt and freshly milled black pepper
1. Peel and halve the onion. Dice one half and slice the other.
2. Trim the meat and slice it across the grain in thin diagonal strips and toss in the flour.
3. Heat the oil in the sauté pan and soften the onion without colouring. This will take about 10-15 minutes.
4. While this is happening peel the carrots and cut into chunks. Wipe the mushrooms and slice or cut in half. Dice the bacon.
5. When the onions are soft remove to a plate. Fry the bacon until it starts to colour and then add to the onions.
6. Add more oil to the pan if necessary and turn up the heat. Brown the meat, a few pieces at a time, and remove to the plate.
7. Pour in the wine and let it bubble and reduce for a few minutes. Then pour in the water and add the rest of the ingredients except the parsley, salt and pepper.
8. Bring the sauce to a simmer and cook for about 20-40 minutes or until the meat is tender, the carrots are cooked and the sauce has thickened. DON’T ALLOW IT TO BOIL AS THIS WILL ONLY TOUGHEN THE MEAT!!
9. Taste and adjust seasoning by adding a little more salt, pepper or redcurrant jelly. Finish by adding the chopped parsley.
If the sauce has not thickened enough at the end of the cooking time:-
1. Transfer the meat and vegetables to a warm serving dish and boil the liquid rapidly to reduce or
2. Thicken the sauce with “roux” (equal quantities of butter and plain flour mixed to a paste). Just add pea sizes pieces at a time, whisking hard to prevent lumps forming. Roux will keep for a long time in the fridge.
Serve with creamy mash and a green vegetable.