90g (3 ounces) butter
2kg (4 pound) piece of corner topside
3 large carrots
3 medium parsnips
8 small onions
4 medium potatoes
1/3 cup plain flour
1.25 liters (5 cup) water
3 beef stock cubes
3 tablespoons tomato paste
1 teaspoon Worcestershire sauce
Pinch mixed herbs
1 teaspoon granulated sugar
Procedures : Heat 30g (1 ounce) butter in large pan, add meat, brown well on all sides. Remove meat from pan. Add to pan scraped carrots, cut into large pieces; scraped parsnips, cut into large pieces; peeled whole onions; and peeled potatoes, cut in half. Saute gently until vegetables are golden brown. Remove from pan.
Melt remaining butter in pan. Add flour, stir over high heat until flour is dark golden brown. Remove pan from heat, add water, stir until combined. Add crumbled stock cubes, tomato paste, Worcestershire sauce, mixed herbs, salt, pepper and sugar.
Return pan to heat, stir until sauce boils and thickens. Put meat into large saucepan, pour sauce over, bring to boil. Reduce heat, cover, simmer gently 2 hours.
Add prepared vegetables, simmer further 30 minutes or until vegetables are tender.
Keep meat and vegetables warm on serving plate. Bring sauce in pan to boil, boil, uncovered 10 minutes or until of good gravy consistency.
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