Spanish steak

    3 hours 10 min

    This is a recipe from the 60s when housewives were beginning to experiment with "foreign" food. It is a good wholesome recipe and there isn't anything Spanish about it, but my family have always loved it and it is quick and easy to prepare. Will cook in a slow oven for hours and come out delicious and tender.


    Gloucestershire, England, UK
    2 people made this

    Serves: 4 

    • 1 onion, quartered
    • 500g good braising steak
    • a few tablespoons English mustard
    • 1 tin condensed tomato soup

    Prep:10min  ›  Cook:3hr  ›  Ready in:3hr10min 

    1. Preheat the oven to 150 C / Gas 2.
    2. Fry the onion in a little oil.
    3. Cut the steak into portion-sized pieces and spread each side with mustard.
    4. Put into a casserole and pour over the tomato soup.
    5. Cover with a lid and cook in a slow oven for 3 or more hours.


    The original recipe uses mustard powder to coat the steak with, but that's not gluten free so I use ready made GF English mustard.


    You can use ordinary tinned soup if condensed is not available but may need to mix it with a little cornflour to thicken it a bit.

    Serving suggestion

    Serve with new potatoes and any green vegetables.

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