Braised steak with onions and mushrooms in a brandy beef gravy

    1 hour 40 min

    Tender braising steak, baked for 1 1/2 hours in a low oven. Make ahead if desired and re-heat for an even easier supper dish. I have served them with homemade French fries and broccoli.

    Samantha's Supper

    Kent, England, UK
    533 people made this

    Serves: 2 

    • 2 (200g) braising steaks
    • salt and pepper
    • 1 knob butter
    • a little olive oil
    • 1 large onion, sliced
    • 1 clove garlic, crushed
    • 1 glug brandy
    • 1 squirt tomato puree
    • 300ml beef stock
    • 1 bay leaf
    • 1 large handful mushrooms, thickly sliced
    • 1/4 teaspoon mustard powder
    • 1/2 teaspoon cornflour
    • 1 tablespoon water

    Prep:10min  ›  Cook:1hr30min  ›  Ready in:1hr40min 

    1. Preheat the oven to 170 C / Gas 3.
    2. Season the steaks on both sides with salt and pepper and press into the meat. Heat a heavy-based casserole dish with butter and oil over medium heat. Brown the steaks well on both sides, remove and set aside.
    3. Add the onions and cook for 5 minutes. Add the garlic. Now stir in the brandy, tomato puree and stock. Bring to the boil and turn off the heat. Return the steaks to the pan and add the bay leaf and mushrooms. Ensure the steaks are embedded in the sauce.
    4. Cover and bake for approx 90 minutes. Keep an eye on the liquid to to be sure that it does not evaporate. If needed, add a few splashes of water or keep some extra stock to hand.
    5. Combine the mustard powder, cornflour and water in a small cup and mix until blended and smooth. Remove the casserole dish from the oven. Place the steaks onto warmed plates. Mix the mustard mixture into the sauce to thicken.

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    Reviews in English (15)


    just can't wait to try this one' this is my type of food. The recipe is simple to prepare and can see it turning out great,. Keep it up Samantha  -  07 Mar 2012


    Not often I come across a recipe that Hubby asks me to make more than once. Rarer still is one we both enjoy! Thanks for sharing this tasty recipe.  -  03 Jan 2013


     -  13 Jan 2013