Braised Steak in Sherry with Mushrooms

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

Preparation info

Difficulty
Medium

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.

Ingredients

1¾–2 lb stewing steak (800-900 g) – ask your butcher to cut it in large pieces like thick rump steaks

Main course
Gluten-free

Method

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