Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 750 grams | Lean braising steak; (1 1/2lb) |
| 600 millilitres | Chicken stock; (1 pint) |
| 1 large | Onion; sliced thinly |
| 250 grams | Open mushrooms; sliced thinly (8oz) |
| 1 tablespoon | Chopped fresh thyme or 1 teaspoon dried |
| ; thyme | |
| 1 tablespoon | Chopped fresh marjoram or 1 teaspoon |
| ; dried marjoram | |
| 1 tablespoon | Chopped fresh savory or 1 teaspoon dried |
| ; savory | |
| 4 | Fresh sage leaves; chopped, or 1/2 |
| ; teaspoon dried sage |
Preheat the oven to 180øC/350øF/Gas Mark 4.
Cut the beef into 2cm x 4cm (¾-inch x 1½-inch) pieces.
Put 150ml (¼ pint) stock into a flameproof casserole. Bring it to the boil.
Put in the onion and boil it rapidly, uncovered, until the stock has reduced to about 2 tablespoons. Put in the pieces of beef and stir them on the heat until they have browned all over.
Pour in the remaining stock and bring it to the boil.
Put in the mushrooms and herbs. Cover the casserole and put it into the oven for 1 ¼ hours or until the beef is tender.
Note: For 1 or 2 servings, still use 150ml (¼ pint) stock for cooking the onion.
Then add 300ml (½ pint) stock for 350g (12oz) beef; 225ml (8fl oz) stock for 175g (6oz) beef.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.