This recipe is ideal for rump or topside steak, but any cut will work. Because I don't like fatty meat, I trim all visible fat and cut the meat into 5-10cm pieces.
I always used a big electric frying pan for this dish, but a slow cooker, pressure cooker or heavy pot will work just as well.
- 750g steak, trimmed and cut
- 1/2 seasoned flour for dusting
- 4 tab oil (approx)
- 3 onions, chopped
- 3 carrots, sliced
- 1 teaspoon Vegemite
- 1 sachet (2 tab) tomato paste
- 1 tab Worcestershire sauce
- 2 teaspoons stock powder
- 2 cups water
- extra water
- Heat an electric frying pan and add 2 tab oil
- meanwhile, place the seasoned flour into a large plastic bag along with the prepared steak. Shake the bag until the steak is generously coated.
- pan fry the meat in batches until browned and set aside - you may need to add a little more oil.
- add the onions and fry until soft, then add the carrots
- add the 2 cups of water to make a thin gravy, making sure you scrape up all the brown bits from the bottom of the pan.
- add the Vegemite, tomato paste, sauce and stock powder and stir well. Add the meat and turn the heat right down to simmer for about an hour. You will need to stir in more water as the cooking progresses to stop the gravy burning.
- Serve with greens and mashed potato.
The meat should be very tender and the gravy will thicken during cooking.