Skirt steak is braised till tender and served with a simple but delicious sauce of red wine and wild mushrooms. Tender and delicious, it's a great way to make the most of a cheap steak!
12 people made this
275ml red wine
1 onion, chopped
2 cloves garlic, chopped
1 sprig fresh thyme
675g skirt steak, cut into cubes
1 tablespoon plain flour
250ml beef stock
salt and pepper to taste
275g mixed wild mushrooms
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Method Prep:20min › Cook:1hr › Ready in:1hr20min
In a frying pan over medium heat, combine red wine, onion, garlic and thyme. Bring to the boil, and cook until volume is reduced by about 1/4. Set aside, and allow to cool.
Melt butter in a frying pan over medium heat until just beginning to brown. Add steak, and cook until evenly brown. Remove steak, and stir into cooled wine mixture. Set aside while preparing sauce.
Sprinkle flour into pan. Reduce heat, and cook slowly until flour is browned. Gradually stir in beef stock, and stir until mixture comes to the boil. Season with salt and pepper, and simmer uncovered for about 10 minutes.
Stir in beef and wine mixture. Cover, and cook very gently for 40 to 45 minutes. Lay mushrooms on top of beef. Cover, and simmer for about 10 more minutes. Transfer steak and mushrooms to a serving dish. Taste sauce, and adjust seasonings. Simmer until sauce has reduced to desired consistency, then pour over meat.