A Farmers Wife at Life In The Country shared this recipe so I thought I would give it a blast. It's been many long years since I have had Braised Steak & Onions - probably the last time would have been about 25 years ago (1986). My mum used to cook the bejaysus out of the steak in a grey, watery gravy (probably water, flour, salt & pepper). It stunk up the house while it was cooking and I guess we just ate it ... because! Don't get me wrong, my dear Mum cooked good, wholesome, tasty meals for 5 children and a hungry farmer husband - I guess this was just a recipe that never got tweaked to make it a little better. On the other hand, I still claim Mum's lamb roast is the best and most tender and tastiest I have ever eaten. Lovely browned roast vegetables and a gravy made in the pan with all the meat juices and FAT!
~
Anyhoo, the ingredients for the sauce are pictured above - you can link to Life In The Country for the recipe and method.
~
This is the dish, ready to go in the oven. I used some Rump steak and some Round steak - I should've used all Rump because the Round just wasn't as nice.
~
The sauce was delicious and I could also envision doing slow cooked lamb chops in this sauce but I think I like steak straight off the grill or barbecue. The smell of the meat cooking certainly bought back memories but the flavour was definitely an improvement. Worth a try, ladies!
Thanks, Farmers Wife!
~
Cheers - Joolz
What was lovely is that the original CWA recipe that I doctored used scotch fillet. Definitely a hang over from the days when meat was cheap and farmers had more beef than they knew what to do with. Like yourself I decided scotch fillet was not going to get cooked like that and hence the rump!! I think pork would work in the sauce too.
ReplyDeleteIt looks delicious!!
ReplyDeleteYes I must try this. Looks delish Joolz!
ReplyDelete