OVEN BAKED TENDERIZED STEAK WITH BACON AND MUSHROOMS

600 – 700 g tenderized steak
salt, pepper and meat spice of your choice and to taste
75 g melted butter
½ sliced onion
125 g chopped bacon
200 g of chunky sliced mushrooms
250 ml beef stock
2 teaspoons tomato paste
75 – 100 ml cream
2 tablespoons grated parmesan cheese
parsley, to taste

Place the tenderized steak in a casserole dish.
Season both sides with salt, pepper and meat spice of your choice.
In the melted butter, cook the onion with the chopped bacon until the onion is translucent.
Add the chunky sliced mushrooms and fry for about five minutes more.
Add the beef stock and the tomato paste to the pan, bring to the boil and pour over the steak.
Cover and bake for two hours at 190 °C.
Add the cream to the liquid in the pan, sprinkle with the grated parmesan and parsley and bake uncovered for another 15 – 20 minutes.
Serve with mash or vegetables of your choice.

Recipe and photo: Ilze Jacobs