Adapted from Home magazine
Preparation time:20 minutes
Cooking time: 40 minutes
A quick and easy recipe which tastes like it has been made by a professional 🙂
2 tbsp. olive oil
1 onion (sliced)
3 pieces of each – cloves, stick cinnamon and allspice
3 cloves of garlic (crushed)
600g steak (cut into cubes)
7.5ml peppercorns (crushed)
1 cup red wine
2.5ml dried oregano and sweet basil
15ml brown sugar
7.5ml Worcestershire sauce
15ml beef stock with boiled water
1 Roll of puff pastry
An hour or more before cooking, place steak in red wine to marinade.
Preheat oven to 180C
Heat oil in pan and fry onion until golden. Add garlic and fry for about a minute.
Add steak and add until browned. Add peppercorns, dried herbs and sugar. Add Worcestershire sauce and stock. Allow to simmer until liquid has evaporated somewhat and thickened. If the sauce is not thickening, place a tablespoon of flour in a tablespoon of milk. Mix together and stir into sauce, turning up the heat as you do so.
Spoon sauce into ovenproof dish and then roll out pastry on top. Bake in the oven until done, or browned on top.
Serve with baked butternut and steamed broccoli.