| Servings | serves |
Ingredients
- 1.4 kg Blade Steak
- 1/3 cup Plain Flour
- 2 tablespoons Olive Oil
- 1 Brown Onion finely chopped
- 1/2 cup White Wine
- 2 tablespoons Tomato Paste
- 400 grams Italian Tomatoes Diced
- 2 teaspoons Thyme Leaves Dried
- 550 grams Potatoes thinly sliced
- 20 grams Butter cut into small pieces
Ingredients
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Instructions
- Preheat oven to 200 degrees celcius. Lightly grease an 8 cup capacity baking dish. Remove and discard bones from meat and cut steak into large pieces. Lightly coat in flour. Heat 2 tsp of oil in a large non stick frying pan over medium heat. When hot add a few pieces of steak and cook for 2-3 mins on each side or until browned. Transfer to baking dish. Cook remaining portions of beef, adding more oil as required.
- Add onion to frying pan and cook for 3 mins or until soft. Stir in white wine, tomato paste, tomatoes and thyme. Stir until well combined and mixture comes to the boil. Pour over beef.
- Arrange potato slices over beef, overlapping slightly. Spray with olive oil and dot with butter. Season with salt and freshly ground black pepper. Bake for 1 hr or until potatoes are tender and golden. Serve.
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