Braised steak with Onions, Mushrooms and Jerusalem Artichokes

I have had a packet of Jerusalem Artichokes in the fridge for a week and did not know what to do with them! Tonight I put some in a stew and roasted some to go alongside it. I think I like them.. a lot!

I have never seen them in the usual Supermarkets  and have always wanted to try them but looked for some on line and saw that Ocado were selling them so bought a bag. Next time I think I will make a soup with them.

No photo this time – I was too busy scoffing it and forgot to take a picture!

Ingredients

Serves 2

1 Packet of braising steak enough for 2 people
3 small onions sliced thickly
1 tablespoon sugar
1 packet of button mushrooms ( leave them out if you are a mushroom hater)
2 Jerusalem Artichokes, peeled and cut into chunks
Half a bulb of garlic – cut horizontally
2 bay leaves
a splash of rum or brandy
3 Tablespoons Worcestershire sauce
Salt
Pepper
Plain flour to coat the meat
2 x Oxo cubes or similar
1 tablespoon of mild mustard.
1 Tablespoon cornflour

Pre heat the oven to 160/Gas mark 3

Season the steak well with salt and pepper and then dust with flour. Fry for about 1 minute on each side in a pan with oil to seal the meat and put aside.

In a cast iron casserole dish (or frying pan if you don’t have one) cook the onions in a little oil until going soft then add the sugar and fry for a few more minutes to caramelise.

Add the chopped artichokes, garlic half and mushrooms and fry for 3 minutes.

Add a splash of rum and deglaze the bottom of the pan, then add the stock cubes, some salt and pepper, bay leaves and Worcestershire sauce. Mix well scraping the bottom of the pan then add the meat and 1 and a half pints of boiling water.

Transfer to the oven in a casserole dish and cook slowly for around 2.5/3 hours. Test the meat is done by putting a fork in to see if it falls apart easily.

After a couple of hours take a few spoonfuls of the gravy and mix in a separate bowl with a tablespoon for cornflour and add back into the casserole dish to thicken the sauce. If it is not thick enough towards the end of cooking just repeat. DON’T pour the cornflour in dry or it will go lumpy.

I had lots of sauce left which is now going in the freezer for the next Steak night!

I served with Kale, Cauliflower and roasted parsnips and Jerusalem Artichokes.

Not a scrap left on the plate.

I will take a photo next time I make it and update, as this WILL be made again! The adddition of the artichokes really gave it a new dimension.

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