STEAK POT WITH MASH AND GRAVY
- 1 piece of steak about 1 kg
- garlic and herb spice, to taste
- garlic pepper, to taste
- 3 large onions, sliced
- 1 celery stick, chopped
- 2 large carrots, chopped into blocks
- 3 garlic cloves, minced
- 1 cup of red wine
- 1 sachet beef extract
- 1 pack of brown mushroom, optional
- salt, to taste
- brown onion soup- and Bistro powder, to thicken gravy
Seal the steak in a heated cast iron pot on both sides until brown.
Remove the steak from the pot, season it with the spices and set aside.
Add the onions, celery, carrots and garlic to the pot and simmer for about 10 minutes.
Place the steak back into the pot with the veggies, add the wine, water and beef extract and let it simmer for about 1.5 hours. Add extra water if necessary.
Remove the steak from the pot when it is tender and starts to fall apart, flake the meat with 2 forks.
Spoon out the carrots from the stock in the pot and add the Bistro and brown onion soup powder and cook until a gravy forms.
Place the meat and carrots back into the pot with the gravy and heat the steak pot thoroughly.
Taste the dish and season with salt if necessary.
Serve with mash potatoes and peas.
Note:
You can add mushrooms to the dish if you desire, just add the mushrooms towards the last 30 minutes.
Recipe tested and photo: Ingrid Mouton
