Braised Steak au Poivre
"This is an adaptation of the famous French classic, but more economical because it's made with braising steak. It does take longer to cook but it will simmer happily unattended, and there's very little work involved. The flavour is superb!"
7.8 / 10
Nutrition per serving:
Percent Daily Values based on a 2,000 calorie diet.
6-7 oz (175-200 g) braising steak, in one or two pieces
1 small onion, chopped small
¾ level teaspoon whole black peppercorns (or if you like it hotter, use 1 level teaspoon)
1 dessertspoon oil
1 heaped teaspoon flour
1 small clove of garlic, crushed
4 fl oz (110 ml) red wine or dry cider
1 level dessertspoon single cream
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