Braised Steak in Sherry with Mushrooms

Preparation info

  • Difficulty


Appears in

A Taste of Dreams

A Taste of Dreams

By Josceline Dimbleby

Published 1976

  • About

This is a way to use stewing steak which makes it look and taste much grander than an ordinary stew. The meat is cooked slowly in the sherry and served with a topping of lightly done mushrooms. It is very simple to prepare, but do it in advance so that the meat can marinate.


  • 1¾–2 lb stewing steak (800-900 g) – ask your butcher to cut it in large pieces like thick rump steaks
  • ¾ lb mushrooms – sliced (350 g)
  • 10–12 sage leaves – chopped and fresh if possible
  • ¼ pint soured cream (150 ml)
  • 2 large cloves garlic
  • 1 small glass dry sherry
  • about ½ small glass olive oil
  • salt, black pepper


Rub the pieces of steak all over with crushed garlic (use a garlic crusher). Then pepper with a generous amount of black pepper and arrange the meat in a large shallow gratinée dish. Mix the sherry and olive oil and a little salt together with a fork and pour the mixture over the meat. Cover dish with foil and leave at room temperature for several hours, turning meat once or twice. Cook, still covered with foil in a low oven Gas 2 (300°F/150°C) for about 2–2½ hours until meat is tender. Pour the juice from the dish into a frying pan and cook the mushrooms and sage in the juice for just 2–3 minutes. Arrange the mushrooms and sage on top of the pieces of steak Bubble any remining juice in the pan over a fierce heat until reduced and thicker. Pour over the meat. Lastly spoon the soured cream in dollops over the top and serve. Baked potatoes are very good with this and a fresh green vegetable or very young carrots.