Creamy Madeira beef
SERVES: 4
Calories/serving: 307
WW points per serving: 6
PREPARATION TIME: 20 MINUTES
COOKING TIME: 40 MINUTES
- 4 lean braising steaks
- 1 medium red onion, finely chopped
- 1 X 2.5cm (1 in) piece fresh ginger, peeled and finely chopped
- 1 beef stock cube dissolved in 300ml (1/2 pint) water
- 1 tbsp plain flour
- 225g (8oz) chestnut mushrooms, sliced
- 1 wine glass Madeira wine
- 2 tbsps chopped fresh mixed herbs
- salt and freshly ground black pepper
1. Preheat a non-stick frying pan. Season the steaks on both sides with salt and black pepper and place in the pan. Dry- fry on both sides for 5-6 minutes until ligntly browned.
2. Remove from the pan and place on a plate. Add the onion to the pan and cook gently until lightly coloured. Add the ginger and 2 tbsps of stock. Sprinkle over the flour and ‘cook out’ for 1 minute. Gradually stir in the remaining stock. Add the mushrooms and wine.
3. Return the beef to the pan and add the herbs. Simmer gently for 35-40 minutes until the sauc« has reduced and the beef is tender.
