Topside steak with onion gravy

A lean steak that goes tough in a hot pan and tender in a slow one. Brown it, cover it in onion gravy, and leave it alone.

Serves

4 people

Prep

15 minutes

Cook

1 hour 40 minutes

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Start with 1 kg of topside steak, cut into four steaks. Round steak braises the same way and takes the same time.

Keep the pot at a bare simmer with the lid on. A hard boil tightens the meat. If the steaks are thin, check them at 1 hour 15 minutes.

Ingredients

• 1 kg topside steak, four pieces
• 2 tbsp olive oil
• 2 brown onions, sliced
• 2 tbsp plain flour
• 500 ml beef stock
• 1 tbsp Worcestershire sauce
• 1 bay leaf
• Salt and cracked black pepper

Method

1. Season the steaks. Heat the oil in a heavy casserole 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 and cook for 8 minutes until soft.
3. Stir in the flour. Cook for 1 minute.
4. Add the stock a little at a time, stirring so the gravy stays smooth. Add the Worcestershire sauce and bay leaf.
5. Return the steaks and their juices. Bring to a simmer. Cover and cook on the lowest heat for 1 hour 30 minutes, until a fork slides in with no resistance.
6. Taste the gravy and season. Take out the bay leaf.

Serve it

Serve over mashed potato with peas or green beans.