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6
Medium
Published 1977
Braising is a good method of cooking cuts of steak that are not tender enough to grill. You get plenty of good gravy in this recipe, which blends well with the onion-flavoured rice.
Trim the steak and cut the meat into six neat pieces. Dip in seasoned flour and then add to the hot melted butter in a wide saucepan or shallow frying pan. Fry quickly to brown on both sides then lift the meat from the pan. Add the onions and the trimmed and chopped bacon rashers to the hot fat. Fry gently for 5 minutes to soften the onions.
Meanwhile, trim and slice the mushrooms. Remo