• a generous kg/2½ lb lean braising steak
• seasoned flour
• 25 g/1 oz butter
• 2 medium-sized onions, peeled and finely chopped
• 2 bacon rashers
• 225 g/8 oz small mushrooms
• 1 clove garlic
• 3 dl/½ pint stock
• 1.5 dl/¼ pint red wine
• 1 rounded teaspoon cornflour
• 1 tablespoon cold water
• 4 medium-sized tomatoes
• salt and freshly milled pepper

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. Remove the outer papery coating and chop the garlic finely. Add the mushrooms and chopped garlic to the pan and fry for a few moments. Replace the meat on the bed of vegetables and add the stock and wine. Cover with a close-fitting lid and simmer gently for 1½-2 hours.

Towards the end of the cooking time prepare the onion rice. Melt the butter in a saucepan, add the onion and cook gently until soft and golden brown. Add the washed rice and toss well in the butter and onion. Add the stock and stir until boiling, then cover and cook very gently until the stock is absorbed and the rice is tender – this takes about 20 minutes.

Lift the cooked meat from the pan and keep hot. Blend the cornflour with the water and stir into the liquor in the pan. Stir until boiling. Skin, halve and deseed the tomatoes, then chop the flesh and add to the sauce. Simmer for a moment to heat through and check the seasoning.

Spoon the rice on to a hot serving dish. Place the meat neatly on top, spoon the sauce over and serve.