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.
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
© 1976 Josceline Dimbleby. All rights reserved.