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Smothered steak

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Prep time Cook time Difficulty Views Rated (0) Recipe #
20m 2h 30m 2-Pretty easy 1950
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919
Added by Hawthorne on 2 November 2008
clearhearts forked this on 25 May 2009 (1 descendant)

Description (Some HTML is OK)

A lovely, comforting dish of braised feather steak smothered in mushrooms and onions - lovely when the weather's getting cold.

Feather steaks look fairly unappetising before they cook - they are well marbled, with a ridge of what appears to be gristle running through the middle. During the course of the braising process this softens and almost dissolves, leaving you with fantastically tender, but very tasty meat. They are also fairly cheap.


Ingredients

Makes 6 servings

  • 6 feather steaks
  • 2 tbsp flour
  • salt and pepper
  • 3 tsp olive oil
  • 500g mushrooms, sliced
  • 2 -3 large onions, sliced
  • large sprig of thyme
  • 150ml vermouth or white wine
  • 1 tbsp cornflour
  • 1 tbsp worcestershire sauce
  • 3 tbsp double cream

Preparation (Some HTML is OK)

Preheat the oven to 140C.

Season the flour with salt and pepper, and dredge both sides of each steak with it.

Heat a large pan over a high heat, add one tsp of the olive oil, and fry the steaks for 3-4 minutes per side so that they develop a good crust. Place into the bottom of a large casserole dish, trying to keep them in a single layer where possible.

Add the mushrooms and another tsp of olive oil to the same pan, and fry them until they have released their juice and it has evaporated. Spread these over the steaks, and put the thyme on top.

Now add the onions and the final tsp of olive oil to the pan, and fry them until they have softened, but not browned. Spread these over the mushroom layer.

Deglaze the pan with the vermouth, not allowing too much to evaporate, and pour into the casserole dish.

Season, cover tightly, and put into the oven for 2 hours to braise. Don't stir it - just have an occasional peek to make sure that it is simmering gently.

Slake the cornflour with the worcestershire sauce.

When it is time to serve, retrieve the steaks from under their covering of onions and mushrooms and plate them. Now stir in enough of the cornflour mixture to make a nice gravy from the remaining juices and vegetables, and stir in the double cream. Correct the seasoning if necessary. Spoon over the steaks.

This is lovely with mashed potatoes and green vegetables.

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