Braised Burt Steak with Caramelised Onions and Gravy
Ingredients
-
4
Rump Steaks 100g Each
-
2
Onions Sliced
-
2
Cloves Garlic
-
50
ml
vinegar
-
25
g
Brown Sugar
-
25
g
Plain Flour
-
40
g
Tomato Puree
-
Tomato Puree
-
Fresh Ground Pepper
-
2
Sprigs fresh Thyme
-
350
ml
Beef Stock
Instructions
Method:
-
Heat a frying pan and add a drizzle of oil. Fry the steaks for about 3 minutes on each side, season with fresh thyme and pepper. Leave steaks aside
-
In the same pan add the sliced onions and garlic. Fry until brown and add the vinegar and brown sugar.
-
Cook until slightly sticky consistency is achieved then add the tomato puree and flour followed by the beef stock.
-
Return the steaks and any juices to the pan and simmer for 15 minutes . The sauce will thicken and gather around the steaks with the onion like a comfort blanket. If you need to loosen it out a bit add a splash of hot water.
Brian’s Top Tip:
-
Great served on toasted sour dough or simple with a good champ potato.