Ingredients
Meat Mixture:
750 gr minced beef
1/2 cup seasoned breadcrumbs
1 tablespoon tomato sauce
1 tablespoon BBQ sauce
2 teaspoons dry mustard
¼ tsp ground cumin
4 dashes Worcestershire sauce
1 beef cube, crumbled
1 egg (optional) (I added)
Salt and pepper
1 tablespoon butter
1 tablespoon olive oil
Gravy
1 whole onion, halved and thinly sliced
1 punnet mushrooms
2 cups beef stock, (I used 1 ½ cubes and 2 cups boiling water)
1 tablespoon tomato sauce
4 dashes Worcestershire sauce
1 Tblspn brown sugar
1 Tblsp white wine vinegar
1 Tblsp corn starch and enough milk to form a paste
For the meat mixture:
Combine the ground beef, breadcrumbs, tomato sauce, dry mustard, ground cumin, Worcestershire sauce, BBQ sauce, egg, stock cube and some salt and pepper.
Knead until all combined. Form into 4 to 6 oval patties.
Place on board and shape into ‘steaks’. Make lines across the patties to give them a “steak” appearance.
Fry the patties in a skillet with the butter and oil over medium-high heat on both sides until no longer pink in the middle.
Remove from the skillet and pour off any excess oil, retaining the sticky bits at the bottom of pan.
(While making the gravy I kept them in a pre-heated oven at 120 degrees to make sure they were cooked through because they were a bit thick and it was my first attempt ).
For the gravy:
Reduce the heat to medium and add in the sliced onions.
Stir and cook a few minutes, add the sugar and cook until golden brown and somewhat soft.
Add the vinegar and add the mushrooms and fry till tender.
Add the beef stock, tomato sauce, and the Worcestershire.
Then combine the cornstarch slurry and add to the sauce. Stir and cook till it thickens.
Add a sprinkle of salt and pepper.
Then return the steaks to the gravy.
Spoon the gravy over the top and let them simmer and heat back up for a couple of minutes.
[I placed the steaks on top of the mashed potato and poured the sauce over]
Prepared, tried and tested by: Melanie Kramar
