Braised beef escalopes
Although it takes some time to cook, this hearty dish is quick to prepare. Simply use thin braising steaks, onions, bacon, mushrooms and tomatoes, and serve with mash. This one-pot wonder also tastes great if you want to add some celeriac, leeks and carrots.
Preparation: 20 mins
Cooking: 2½ hrs
Serves: 4
Difficulty: easy
Ingredients
- 700g braising steak (about 12 thin steaks)
- 1 tsp sweet paprika
- 2 tbsp butter
- 150g streaky bacon, chopped
- 1 large onion, finely chopped
- 2 cloves of garlic, finely chopped
- 250g button mushrooms, sliced
- 3 tbsp Worcestershire sauce
- 1 tbsp tomato purée
- 200ml red wine
- 300ml beef stock or bouillon
- 1 bay leaf
- 1 sprig of fresh rosemary
- 3 tomatoes, peeled and diced
- Salt and pepper (to taste)
Optional:
- 200g carrots, cut into small cubes
- 200g celeriac, cut into small cubes
- 200g leeks, cut into 1-inch strips
Recipe
- Season both sides of the beef steaks with some salt, pepper and paprika.
- Heat the butter in a large saucepan and brown the meat in two or three batches. Set aside.
- Then fry the bacon, onion and garlic, stirring frequently until everything is browned.
- Add the mushrooms and sauté for a couple of minutes.
- If you’re adding the extra vegetables, include them now.
- Stir in the Worcestershire sauce and tomato purée.
- Then add the red wine and beef stock.
- Put the meat back into the saucepan, pushing it to the bottom, so it’s fully covered by the liquid.
- Add the bay leaf and rosemary, and cover and simmer over a low heat for 1 hour.
- Meanwhile, briefly dip the tomatoes in boiling water, then peel and dice.
- After 1 hour of cooking, add the diced tomatoes to the meat and braise everything for another 1–1¼ hours until the beef is tender.
- If required, season with more salt and pepper.
Serve with mash.
More beef recipes:
Fancy lamb instead? Take a look at our braised lamb shanks recipe!