Both Elizabeth David and Jane Grigson like this recipe, which in makes it a good bet. You need an economical cut of beef, a dusting of flour a drop of Port and Guinness, and nothing more. This is an easy dish with a beguiling flavor, and notwithstanding its humble ingredients makes an elegant and stress-free dinner.
Both suggest serving the Sussex stewed steak with mashed potatoes and large field mushrooms. Who am I to disagree with the ladies.
INGREDIENTS Serves 4
1 kg Paleron (Chuck steak)
Flour to dust the meat with
1 large onion, sliced in rings
6 Tablespoons of stout
6 Tablespoons of port
2 tablespoons of mushroom ketchup
freshly ground black pepper
METHOD
Preheat your oven to 140° C
Dust the meat with the flour and place in an ovenproof baking dish. Add the onion.
Pour in the Stout, port and mushroom ketchup, you might think it is not enough liquid but don’t add any more than instructed. Trust me.
Season with freshly ground pepper
Cover the dish with tin foil
Bake in the oven for 3 hours
end of …..
Original Recipe Elizabeth David
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