Dinner – Braised Steak and Onions

12 Comments

When I mentioned in a Facebook group that I was preparing some meals for later in the week this one caught some attention and I have been asked for the recipe.  Well, like many of my meals, recipe is a bit of a joke but I will do my best to explain my method.

2 large pieces of gravy beef in the slow cooker
1 onion, sliced spread on top of the meat
2 tablespoons worcestershire sauce
2 tablespoons tomato sauce (ketchup)
200ml water
1 tablespoon tomato paste
Add all of the ingredients, cook on high for about 6 hours or until beef is tender and can be broken with a spoon.

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I then divided the meat and gravy into 2 containers as this will make 4 serves – 2 meals for GMan and I.  It is now in the freezer and will be added to the menu plan at a later date.

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I usually add a little more water when I am reheating to make the gravy a bit thinner.

Now I will share what I really did.

The onion was frozen onion rings that I had done from a large bag of onions I bought some time ago.  I used a handful which was roughly equivalent to one onion.  Worcestershire sauce was not measured – just a splash of homemade worcestershire sauce and the tomato sauce and 200ml of water was achieved by rinsing out various almost empty bottles of homemade tomato sauce.

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Finally,  I tossed in a tablespoon of powdered dried tomato which I made from some of our glut of cherry tomatoes but tomato paste would be equally as good.

I am sure this ‘recipe’ would horrify the purists but it tastes great and when served with mashed potatoes and some other vegetables of your choice makes a hearty meal.

12 thoughts on “Dinner – Braised Steak and Onions

  1. Brilliant! And it is actually more of a ‘recipe’ than the one I’ve just posted. But I think the main thing is the _method_, and the general idea of flavour combinations. Also, both of us throw in tips and shortcuts almost as an afterthought, but which are really what make our styles unique. 🙂

    • Thanks, Julia. It is is the hints and tips that make the difference between our ‘tried and true’ recipes and the ones you can find on a million different sites on the internet. 🙂

  2. Thank you, I used to make it in the electric frypan and added carrots cooking in water. But I don’t have an electric frypan anymore and needed cooking time etc. It will go over well with my meat eaters.

  3. I’m going to give this a try as I have some steak in the bottom of the freezer to use up. I don’t have any Worcestershire Sauce, any suggestions for an alternative?

    • Carol, I would suggest checking out my recipe for the homemade Worcestershire sauce – just click on the link – and check out the ingredients. I would just use a bit of vinegar, treacle and cayenne or chilli and garlic. Only a teaspoon or 2 of vinegar and treacle and a pinch of chilli powder and about half a clove of garlic. If you do not have treacle you could use golden syrup, honey or even a teaspoon of sugar.

      I am really pleased that you are prepared to think outside the square rather than just rushing out to buy the sauce.

      However, I can highly recommend making your own Worcestershire sauce as it is very tasty and a spoonful can make a real difference to many meals.

      I hope you will report back and let us know how you go.

  4. Lynda, this would go very nicely as a pie filling. If that is your plan you might reduce the liquid slightly and make sure the meat is totally falling apart. Yum!!

    • I made the mixture yesterday and added a splash of red wine for an extra little flavour – did the 6 hours and then added a little gravy powder at the end to thicken the sauce nicely. The pies were delicious and I made some potato and sweet potato country chips.
      Got 11 pies in total out of the mixture and 4 sheets of puff pastry.

      • Fantastic, Lynda. Sounds delicious.

        Funnily enough, we had a serve of braised steak and onions from the freezer and served it with sweet potato chips. I use the sweet potatoes from our garden, partly cook them in the microwave and then toss in seasoning and bake in a little coconut oil. Yum!!

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