August 29, 2011

Braised Steak and Onions: Ridiculously Easy Dinner.

Braised steak and onions, now there is a blast from the past.

Everything is getting a bit hectic on The Farm at present.  My hours at my day job have increased and spare time seems to have gone out the window.  I have resorted to quick and easy dinners, preferably ones that can be pre-prepared.  I have been greatly aided in this task by a gorgeous present my lovely friend Mrs HG gave me. (Just because - don't you love it when someone gives you something just because?)

Look - the huge CWA cookbook.

Braised Steak and Onions
CWA Cookbook Gold

Needless to say I was super excited and the book is getting a workout.

Yesterday I made braised steak and onions.  I must admit to making up my own recipe a little as I have made it before, but not for years. I don't think I have ever been to a country "bring a casserole" dinner where this hasn't been on the menu.

The CWA version looked fantastic but I knew it was probably a bit heavy on the spices for The Farmchildren.  So here is my "family friendly" version.


  • 4 pieces of average sized steak (I used 2 big rumps and halved each)
  • 2 onions
  • 1/4 cup of flour
  • 1/4 cup of tomato sauce (It is Rosella only in house - we are loyal consumers)
  • 2 tablespoons of sugar
  • 1/4 cup of white or apple cider vinegar
  • 1/4 cup of beef stock (or the equivalent in stock powder and water)
  • 1/4 teaspoon of mustard powder
  • 1/4 teaspoon of curry powder
  • 1/2 teaspoon of ground ginger
  • 1/2 teaspoon of mixed spice
OK - the method is so easy.  Cut the onions into thin rings and put in the casserole dish which has a lid.  Place the steaks on top.  Mix the flour with about half the tomato sauce first in a jug or bowl until you have a paste and then add all the other ingredients and mix all together.  Pour over the steak and onions.

It should look like this.

Braised Steak and Onions

Put the whole lot in the fridge for at least half an hour but longer if needs be.  (It is great for making in the morning and just popping in the oven late that afternoon.)  A couple of hours before you want to eat put in an oven at about 160-180 degrees.  The lid will need to be on the casserole.  Cook for about 2 hours, stirring occasionally.

That's it!  I serve it with vegies because we love meat and three veg in The Farmhouse.

Here is the finished product.

Braised Steak and Onions
Braised Steak And Onions 

I think I have hit a new food styling low with these photos.  Sorry - I promise it tastes much better than it looks.

I hope everyone has had a great Monday.


Joolz said...

Ha ha, it looks like a 'Oops, I took a mouthful and forgot to take a picture' shot! Been there, done that!
Mum used to make it but hers always looked overcooked, grey and stringy and stunk the house out (and she was a good cook too!) - not luscious and saucy like yours.
It's on the menu for Thursday night, thank you! We like meat and 3 too!

Cheers - Joolz

Bungalowgirl said...

That meal sounds delicious. Must say the steak does look as though it may have been dropped from a great height to cause such a distinctive sauce splatter pattern. Will send the CWA CSI team to confirm. melx

The Distressed Mother said...

Will give it a try!

TDM xx

Sydney Shop Girl said...


Another recipe I'll have to try.

Hope life settles down soon!

SSG xxx

Sydney Shop Girl blog

letters from the country said...

I loved this recipe as a child!! Time to try it again! Love CWA books - classic. x

Lisa @ Blithe Moments said...

I think this would be a hit with my other half. Love the final photo, I always seem to be halfway through my meal before it occurs to me to take a photo.

Virginia said...

Great post! I love the CWA cook books - something about the fact that Aussie women have been cooking these meals for decades.

Your last photo was fantastic! It is great to see a 'normal' meal on a blogpost instead of a 'stylised' shot - I think it is awesome!

Anonymous said...

We are loyal Rosella customers too, but only the glass bottle because apparently you can taste the difference :/

Faux Fuchsia said...

Love the CWA- those women are all Stalwarts and I for one love braised steak. I too take crap food shots. How's the garden? I've been thinking about you and have decided you need a tv show. Thoughts? I could produce it.

A Farmer's Wife said...

Thanks everyone. Particularly the positive feedback on my food "styling". And I use the word styling in the loosest possible way...

I totally agree re Rosella Tomato Sauce requiring the glass bottle. Plastic is just not going to cut the mustard.

FF - imagine the fun we would have making a TV show - could I have some sort of motor bike type arrangement like The Two Fat Ladies did please??? I think Masterchef type people may not approve of my liberal use of bottled ingredients and tins. At present the garden is not going - waiting for decent water to be piped in from another farm we own. I do have a lovely friend who is going to help me draw up a plan though so that will keep me occupied.

Faux Fuchsia said...

When I say "I'll produce it" (like I am a tv producer and not a solicitor) maybe I mean " and we could also do live crosses to my house,supermarket and garden to compare Life in the Country v. Life in a postage stamp sized house in the inner city". We have to pitch this to Someone With TV Clout. I'm with you motorbike wise. I also like the idea of bottled ingredients. These are tough economic times. It would be Un-Australian to say no to tinned products. Anyway, let me know if you get Approached !!!!! xxx

A Farmer's Wife said...

FF - You will be the first to know of any approachments. So glad you agree re the motorbike plan. We could be just like Town Mouse/Country Mouse. Only issue is that I think I would hate being on the telly....!!!

Hello Vintage said...

MIght try it as I have some rump in the fridge at the moment. Looks yum!

River said...

Very similar to a meal I make using lamb chump chops. I'll have to try it with steak. When I was a kid we always had braised steak and onions from a can, (Kraft brand), with mashed potatoes and green beans.