Blade beef steaks
1⁄2 pint (300 ml) of beef stock
1⁄2 glass of sherry
1 tsp mustard
Salt and black pepper
Onions or shallots
Mushrooms
11⁄2 tbsp flour
Butter
Oil
Method
1. Put the steaks between a large folded sheet of greaseproof
paper and bash hard with a meat hammer or large rolling pin
for a few minutes to tenderize the steaks and flatten them out
as much as you can. Season with salt and black pepper.
2. Warm a couple of teaspoons of oil in a large frying pan and as
soon as the pan is really hot, wipe dry with kitchen roll (don’t
burn your fingers) and put the steaks in the pan two at a time,
pressing the meat down hard with a slice in order to seal and
brown the steaks as quickly as you can. (This won’t take any
longer than 20–30 seconds on each side.)
3. Transfer the steaks to a very large casserole or ovenproof dish
and pour on the stock mixed with the sherry and mustard;
cover with a lid or a layer of foil and cook in a low preheated
oven, say Gas Mark 2 (160ºC), for about 11⁄2 hours.
4. Towards the end of the cooking time fry the onions and
mushrooms in butter over a low heat, and once the steaks are
tender, keep them warm and covered at the bottom of the oven
while you pour the stock into a clean saucepan or measuring jug.
5. Sift the flour into the pan with the onions and mushrooms and
stir well for a minute before pouring the stock into the pan,
stirring all the time.
6. Pour the sauce over the steaks on the plate and serve with chips,
peas and salad.
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