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20160917_194659

Braised Steak in Mushroom Sauce

Comfort food at it’s best. Braised steak is amazing when cooked properly. The meat melts in your mouth and is full of flavour from the mushroom sauce it is braised in.

You can make this in your slow cooker or the oven. I made it in the oven but only because I moved and don’t have my slow cooker in my new place yet.

Look for thin slices as they are easier and faster to cook and use less gas or electricity which is always a good thing for your pocket and the environment.

If you can, try get different mushrooms like chestnut, shiitake and button as they will bring the dish to a whole new level though they can be expensive. I used chestnut and button which weren’t expensive at all, I think I paid around €2 for both packs. Shiitake will set you back a lot more but are worth it if you can find them.

20160917_194659

Ingredients

Allergens : Gluten Free Method Included
Thin and lean steak strips (round steak will work well) - 600g
Mushrooms - 450g
Cream - 250ml
Paprika - 2tbsp
Black Pepper from a mill - 3tsp
Dijon Mustard - 3tbsp
Water - 2 pints
Bay leaves - 4
Onions - 2, thinly sliced
Garlic cloves - 3, finely chopped
Fresh or dried thyme - small handful or 2 tsp
Veg or beef stock cube - 1 or 2
Salt - 2tsp
Flour - 40g
Butter or margarine - 40g
OR
Use Bisto to thicken
OR - Gluten Free
Cornflour - 5tbsp
Cold water - 3tbsp

Instructions

1
Getting Ready... You will need - 1 slow cooker, casserole dish or roasting tin, 1 frying pan, 1 sharp knife, 1 chopping board, 1 whisk or a fork will do if you don't have one, 1 wooden spoon or similar and a lid or tin foil to cover the casserole dish or roasting tin.
2
Pre-heat your oven to 180C Gm4 if using the casserole dish or roasting tin.
3
Heat 2 tbsp of oil on a pan then season the steaks with a little salt and pepper. Brown each side then place in the slow cooker, tin or dish.
4
Add the rest onions and garlic. Cut the mushrooms in half and add these too.
5
Add the, paprika, pepper, salt, thyme, stock cube or cubes, bay leaves and water then stir in the Dijon mustard.
6
Cover and place in the oven and cook for 2 hours or if using your slow cooker cook on low for 5 hours or high for 2.4 removing the lid for the last hour if cooking on low or 45 minutes if cooking on high.
7
Remove from the oven and remove the cover then add the cream and stir in well. Place back in the oven for another half hour. If using the slow cooker add the cream when you remove the lid in step 4.
8
Melt the butter in a bowl in the microwave then add the flour and mix well.
9
Add this to the sauce and mix in really well until it is free from lumps.
10
If you use Bisto then add a little at a time until the sauce is as thick as you want
11
If you need the dish to be gluten free then add the water to the cornflour and mix to a paste. Add little by little until it is as thick as you like.
12
CHICKEN VERSION
13
Use 4 chicken breasts and follow the recipe only where it says steak use chicken.
14
PORK VERSION
15
Use 4 - 8 pork chops in place of the steak where the method asks for steak.
16
VEGETARIAN
17
Use extra mushrooms and a selection of your favourite beans like butter beans etc. Add the mushrooms as normal then add the beans when you add the cream in step 5.
    • Lorraine Fullerton
    • 12th February 2017
    Reply

    What can you add instead of mustard? We don’t like mustard.

    1. Reply

      Just leave it out or use horseradish sauce instead, the same amount will do the trick.
      Liam

    • Michelle Myers
    • 13th February 2017
    Reply

    Have cooked this using round steak & it really just melts in your mouth. Absolutely love this, couldn’t recommend it enough ☺

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