Braised Burt Steak with Caramelised Onions and Gravy

Servings: 4 yield(s)
  • 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
  1. 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
  2. In the same pan add the sliced onions and garlic. Fry until brown and add the vinegar and brown sugar.
  3. Cook until slightly sticky consistency is achieved then add the tomato puree and flour followed by the beef stock.
  4. 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.
  5. Brian’s Top Tip:
  6. Great served on toasted sour dough or simple with a good champ potato.