Braised Steak With Buttery Mushrooms

Ingredients

• olive oil
• 1 kg topside beef, rolled
• 1 onion, sliced
• 4 garlic cloves, crushed
• 4 sprigs fresh thyme
• 2 sprigs fresh oregano
• 2 bay leaves
• 1/2 cup dry red wine
• 1 1/2 cups water
• 1 teaspoon beef stock (concentrated, I use quite a dense paste, so adjust for taste and what you use.)
• 1/4 cup dry red wine, extra
• 2 1/2 teaspoons cornflour
• 500 -600 g mixed mushrooms (Whatever is in season Swiss brown, button, shitake, oyster, chanterelles etc..)
• 70 g butter
• 1 tablespoon fresh thyme, finely chopped
• 1 tablespoon fresh parsley, finely chopped

Instructions

1. Heat a couple of tablespoons of olive oil in a pan, add beef and cook, turning until browned all over. Remove beef from pan and set aside, wipe pan clean add about a tablespoon more of oil, add onions and garlic and cooked until onions are soft.
2. Add herbs, red wine, water and stock, stir, return beef to pan cook covered, turning beef once for two hours or until beef is tender.
3. Discard herbs, strain liquid into sauce pan, keep onions to one side. Turn heat up to medium high, add extra wine, mix a little water to cornflour and pour into sauce. Stir until sauce boils and thickens.
4. Buttery Mushrooms.
5. I cut the mushrooms in different ways for presentation at the end. For example Button mushrooms-halved, Swiss brown quartered, Shitake-sliced, oyster-halved, chanterelles-chopped. So adjust for what you can buy at the time.
6. Heat butter in a pan, add mushrooms, stir until tender, stir in herbs.
7. To serve slice beef and place on serving platter with mushrooms and reserved onions.
8. I made this just for 2 and I bought a half a kilo of beef we are quite piggy with steak. This recipe will serve 4-5 depending on appetites. I also bought beef fillet as it is not expensive where I live, so the photo does look different, as it is thinner round than rolled topside.