4 Australian sirloin steaks – 200 gm each
Pinch of salt
60ml olive oil
2 onions – chopped
30gm paprika
60gm flour
300gm mushrooms - quartered
250ml Prestige beef stock250ml red wine
Sprinkle steaks generously with salt and then rinse under cold water. Wipe them dry and flatten them out as much as possible. Place them in an oven proof dish with the olive oil, onions and paprika. Sprinkle lightly with the flour. Place on a high heat and shake while onions give up the moisture and the flour has turned to a paste with the juices. Cover with the Prestige stock and red wine. Adjust seasoning with salt and pepper. Cover the pot with a lid and cook in a moderate over (175’c) for at least 1 hour. Add mushrooms and cook for a further 1 hour.
Service note: This dish can be served directly from the pot with creamy mash potato. Rump steaks or blade steaks can also be used!
