Steak Provençal

Name: Steak Provençal
Prep time: 20 min
Cook time: 2 h 15 min
Total time: 2 h 35 min
Yield: Serves: 4
Cuisine: French
Ingredients: a few sprigs of parsley, to serve; 1 heaped tablespoon plain flour; 200 ml water; 4 anchovy fillets, finely chopped; 4 tablespoons classic onion base; 2 tablespoons sunflower oil; 4 slices of stewing/braising steak (approx 150–200 g per person); 2 tablespoons sherry or sweet white wine; 2 tablespoons sherry or sweet white wine; 300 ml red wine; 2 cloves garlic, crushed; 1 beef stock cube (see tips); 1 tablespoon tomato purée; 1 teaspoon dried thyme

Preparation info

Serves:
4

Difficulty
Easy
Ready in
3 hr

Appears in

Lucy's Food

By Lucy Cufflin

Published 2013

About

Cooking steaks for large numbers can be daunting and costly. Here I’ve used braising steak cooked in large, steak-sized pieces – the sauce is so rich that it’s more like eating steak than a casserole.

Ingredients

4 tablespoons classic onion base
2 tablespoons sunflower oil
4

Europe
France
Main course
Mediterranean
Gluten-free

Method

Follow the method and cook the classic onion base, then put to one side.
Heat the oil in a deep-sided saucepan until very hot and then brown the meat briskly on both sides. Remove the meat to an ovenproof dish or roasting tin.
Add the onion base, sherry, wine, garlic, stock cube, tomato purée, thyme, anchovies and th