1kg chuck steak
2 tablespoons plain flour
2 tablespoons olive oil
2 tablespoons butter
3 medium brown onions
2 ½ cups beef stock
1 teaspoon white vinegar
1 tablespoon Worcestershire sauce
1 tablespoon tomato paste
Directions to Cook:
Preheat oven to 160°C.
Cut steak into 4-5 cm pieces. Halve and slice onions.
Place steak pieces into a plastic bag with 1 tablespoon plain flour and shake to coat. Heat oil in a large frypan and brown steak well on each side. Do this in two batches.
Remove steak from pan. Add butter to pan and sauté chopped onions until tender and browned. Stir in extra tablespoon of flour and cook for further one minute. Add stock gradually, stirring in between additions. Add tomato paste, vinegar and Worcestershire sauce and mix well. Bring to the boil, scraping the bottom of the pan. Remove from heat.
Layer steak pieces in a large ovenproof casserole dish. Add sauce.
Cover dish and cook for 1 ½ hours.
Served with roasted potatoes, carrots and pumpkin and steamed greens.
Gluten Free Variation:
Substitute Orgran Gluten Free Plain Flour directly.
Life for us has been all about survival on a shoestring budget. I've learnt how to live on very basic (and cheap) staples and I cook from scratch and don't buy prepackaged mixes of anything. I've raised three happy and healthy kids and I believe that food is central to good communication and a happy and connected life!
I have an unpublished cookbook manuscript that lives on my kitchen bench. This is the collection that I have fed my family from for many years, all made from a core list of practical and economical ingredients. The manuscript is splattered with butter, flour and milk from daily use. It moves between the kitchen and the office as I edit and test-kitchen the recipes.