Braised Steak au Poivre
12-14oz (400g) braising steak
1 onion, chopped small
3/4 tsp whole black peppercorns
1 tbs olive oil
2 tbs plain flour
2 cloves garlic, crushed
1 cup (220ml) red wine or dry cider (I've never tried the cider)
2 tbs cream (or milk in a pinch)
Heat the oil in a frying pan (use on that had a lid that fits). Fry the onion for 5 minutes. While the onion is cooking prepare the meat. Crush the peppercorns, coarsley. Mix the peppercorns and flour on a flat plate and spread the mixture out. Press the meat on to the flour on both sides to get it well coated.
Remove onion to a plate, turn the heat up on the pan and when it is really hot quickly brown the meat on both sides, scraping any leftover flour from the plate in to the pan.
Then turn the heat down, return the onion together with the garlic and some salt, pour in the wine. Put the lid on and let it simmer as gently as possibly for 1 1/4 to 1 1/2 hours, depending on how thick the meat it.
When it is ready, remove the lid, turn the heat right up and let the sauce bubble and reduce to a more syrupy consistency (about 1-2 minutes). Then stir in the yoghurt till it is thoroughly combined. I like it with mashed potatoes and green beans. Yum!
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