Oslo Steak

Pre-heat oven to: 150°C/300°F/Gas 2
Time in oven: 2 hours
Serves: 4


4 braising steaks
oil for frying
1 onion, chopped
2 tblsp tomato purée
1 tsp malt vinegar
1 tsp Marmite or Bovril
1 tblsp brown sugar
1 tsp Worcestershire sauce
½ pt/300ml beef stock
1 tsp curry powder
1 dsp cornflour


1. Fry steaks lightly in frying pan with tight lid.
2. Turn steaks after 4 or 5 minutes and repeat.
3. Place onion between steaks in casserole dish.
4. In sauce pan, bring beef stock to the boil, add tomato purée, vinegar, Marmite/Bovril, brown sugar and Worcestershire sauce, stirring continuously.
5. In a jug, mix curry powder and cornflour with a little cold water and stir in remainder of stock until it thickens slightly.
6. Pour over steaks in casserole dish. Cook in slow oven until tender.
7. Serve with mashed potato, or potato and turnip mashed together.
Note: Sauce can be used to cook lamb or pork chops. Can also be made in a slow cooker.

Violet Macdonald, Tain