This is one of the excellent old English dishes in which mushroom ketchup and ale or stout make a rich-looking and interesting gravy. Creamy mashed potatoes and perhaps a few friedor grilled mushrooms—if you can get large flat ones—go well with this casserole of steak. The whole dish takes scarcely five minutes to prepare for cooking.
2-1/2 lb of a cheap cut such as chuck steak, top round or thick flank cut in one piece
salt and pepper
a tablespoon or two of flour
5 to 6 tablespoons each of port and stout
2 tablespoons mushroom ketchup or red wine vinegar
1. Season the meat, rub flour on both sides. Put it flat in a shallow baking dish in which it just fits.
2. Over it slice a large onion. Pour in the port, stout, and ketchup or vinegar.
3. Cover with a double sheet of parchment paper and the lid of the dish. Put it in a very low oven, at 275°F, and leave it for about 3 hours—a little less or longer won’t matter.
4. The toughest piece of meat emerges beautifully tender, and the gravy rich, bright brown, excellently flavored.
Each week, The Splendid Table brings you stories that expand your world view, inspire you to try something new, and show how food brings us together. We rely on you to do this. You have the power to keep us cooking, sharing these stories, and helping you in the kitchen.
Donate today for as little as $5.00 a month. Your gift only takes a few minutes and has a lasting impact on The Splendid Table.