Braised steak and onions

A lean, cheap steak that only asks for one thing: a lid and low heat. Two hours in the gravy and it cuts with a fork.

Serves

4 people

Prep

15 minutes

Cook

2 hours

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From the shop

Start with 1 kg of round steak, four steaks. Topside steak braises the same way.

Round is lean, so it has no fat to protect it in a hot pan. Brown it fast, then keep the pot at a bare simmer. A rolling boil makes it stringy.

Ingredients

• 1 kg round steak, four pieces
• 2 tbsp olive oil
• 2 brown onions, sliced
• 2 tbsp plain flour
• 1 tsp tomato paste
• 500 ml beef stock
• 1 tbsp Worcestershire sauce
• Salt and cracked black pepper

Method

1. Season the steaks. Heat the oil in a heavy pot over high heat. Brown the steaks for 2 minutes a side, in two batches. Lift them onto a plate.
2. Turn the heat down to medium. Add the onions. Cook for 8 minutes until soft and gold.
3. Stir in the flour and tomato paste. Cook for 1 minute.
4. Add the stock a little at a time, stirring. Add the Worcestershire sauce.
5. Return the steaks and their juices. Bring to a simmer. Cover and cook on the lowest heat for 1 hour 45 minutes, until tender. Turn the steaks once halfway.
6. Taste the gravy and season.

Serve it

Serve with mash and peas.