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.
Ingredients
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
an onion
5 to 6 tablespoons each of port and stout
2 tablespoons mushroom ketchup or red wine vinegar
Instructions
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.
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