Roast Steak With Ale Gravy And Glazed Vegetables
Roast Steak With Ale Gravy And Glazed Vegetables
A practical Roast Steak With Ale Gravy And Glazed Vegetables recipe with measured ingredients and a step-by-step method. Ready in about 30 minutes.
Total time: 30 minutes
Ingredients
- 2 Tbsp Vegetable Oil, For Frying
- 1 Shallot, Finely Chopped
- 2 Tbsp Chopped Mushrooms
- 120G/4 1/2Oz Beef Mince
- 2 Tbsp Breadcrumbs
- 1 Tbsp Dijon Mustard
- 2 X 80G/3Oz Slices Silverside Or Rump Beef Steak
- 2 Onions, Finely Chopped
- 1 Tbsp Plain Flour
- 100Ml/3 1/2Fl Oz Dark Ale
- 250Ml/9Fl Oz Beef Stock
- 2 Tbsp Olive Oil
- 1 Leek, Roughly Chopped
- 4 Carrots, Peeled And Roughly Chopped
- Salt And Freshly Ground Black Pepper
Method
- Preheat the oven to 200 f.
- Heat the oil in a frying pan over a high heat. Cook the shallot and mushrooms for 5 mins or until the shallot has softened.
- Transfer to a bowl and set aside. Add the ground beef, breadcrumbs and mustard to the bowl and mix together with your hands. Season with salt and pepper.
- Lightly coat a 6 cup capacity baking dish with oil. Arrange the steaks over the bottom of the dish and press the mixture firmly into the corners to form a shell. Bake for 15 mins.
- Meanwhile, heat the oil in a frying pan. Add the onions and cook for 5 mins or until softened. Add the flour and cook, stirring, for 2 mins. Gradually whisk in the ale and stock until smooth. Bring to a boil, reduce the heat and simmer for 1 min, stirring occasionally. Season with salt and pepper.
- Remove the steaks from the oven, spoon the sauce over the steaks and return to the oven for 20 mins or until the steaks are cooked to your liking.
- Meanwhile, heat the oil in a frying pan over a medium heat. Cook the leeks and carrots for 5 7 mins, until tender. Remove the steaks from the oven and cover with foil. Let stand for 5 mins then carefully remove the lid. Heat the pan until hot and fry the vegetables for 2 mins or until cooked to your liking. Add the meat to the vegetables and heat through.