Ingredients (serves 2):
- 4 small braising steaks
- Sunflower oil
- 1 large onion – cut into 8-10 wedges
- 2 shallots – cut in half
- 1 clove of garlic – crushed
- 1 bay leaf
- 1 beef stock cube
- 1/2 teaspoon of thyme
- Squeeze of tomato puree
- 1 heaped teaspoon of dijon mustard
- 2 heaped teaspoons of corn flour
Start by pre-heating an oven to around 160-170 degrees C. Heat a pan up and add a little of the oil, then cook the steaks 2 at a time for a few minutes on either side. Once cooked, place the steaks into a casserole dish and put the lid on. Return the pan to the hob and reduce the heat. Add a little more oil and add in the onions and shallots. Stir them occasionally until they’ve got some nice colour on them and they’ve softened a little – around five minutes should do it. Add in the clove of garlic and stir for a further minute. Put the onion, shallot and garlic into the casserole dish with the beef. Add the thyme, tomato puree and bay leaf. Put the beef stock cube into a jug and add 500ml of hot water, stir until dissolved and add this to the pot too. Give it all a quick stir!
Place the casserole dish into the oven with the lid on for around an hour. Remove it from the oven and add the mustard and corn flour and stir in well. Return the dish to the oven once again with the lid on for a further 20-30 minutes.
Once that’s done it’s ready to serve. You could do it with chips and peas or other veg but as it was getting late I just lightly toasted some bread.
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