JUGGED STEAK

by 'Aunt Eve', 1844, From Slow Food Herefordshire

JUGGED STEAK

Ingredients:

1kg diced shin of beef, 3 tbs plain flour, 2 tbs beef dripping (or oil), 1 medium sized onion studded with 4 cloves, Piece of lemon zest, 3 sprigs fresh thyme and 1 sprig rosemary, 4 stalks finely sliced celery, 1 tbs mushroom ketchup, 250g sliced wood mushrooms (optional or substitute chestnut mushrooms)

Method:

Toss the meat in the flour. In a large heat proof ‘pan’ gently heat the dripping or oil. Fry the meat until sealed. Add all the other ingredients to the pan, stir well. Cover and cook slowly for 3 hours until tender.  Remove the herbs sprigs and onion. The meat will have made its own gravy. Serve with crusty wholemeal or granary bread and steamed kale or any other seasonal fresh green vegetable.