60 g (2 oz.) butter
750 g (1 l/2 lb.) blade steak
1 large onion
2 sticks celery
125 g (4 oz.) bacon pieces
3 tablespoons flour
2 cups water
3 tablespoons tomato paste
1/4 teaspoon mixed herbs
1 teaspoon sugar 1 teaspoon Worcestershire sauce
salt, pepper

Cut any excess fat from meat. cut meat into 2 5 cm (1 in.) cubes Heat butter in pan. add half the meat. cook quickly until dark golden brown, remove from pan. Repeat with remaining meat, remove from pan. Add peeled and chopped onion, finely-chopped bacon and chopped celery, saute until onion is golden brown.

Add flour, stir until combined, cook 1 minute; remove from heat, gradually stir in water. Return pan to heat, stir constantly until sauce boils and thickens. Add remaining ingredients, season with salt and pepper. Put meat in ovenproof dish, pour sauce over,cover. Bake in moderate oven l 1/2 hours or until meat is tender. Serves 4.

Comments to: Natalie Armstrong
Last Updated: 19 February 1997
By John Armstrong
© Copyright 1996-1997 John Armstrong.