Braised Steak in Sherry with Mushrooms

Preparation info
    • Difficulty


Appears in
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


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 wit