Braised Blade Steak With Mushrooms


200 Grams Button Mushrooms

1 Tablespoon Olive Oil

800 Grams Lean Beef Blade Steak

3 Carrots,Peeled,Cut in to thin slices

2 Celery stalks,cut into thin slices.

2 Tablespoons tomato paste

1 Cup of Red Wine

1 tin chopped tomatoes

4 cloves garlic,finely chopped

1 Tablespoon soft brown sugar

1 teaspoon dried oregano

salt and pepper to season


  1. Preheat the oven to 180 degrees C.
  2. Meanwhile, heat the oil in a large flameproof casserole dish over a moderate heat, add the beef and brown it all over. Add the carrots and celery to the dish.
  3. Combine the mushrooms , the tomatoes, wine , tomato paste, garlic, sugar and oregano in a bowl, then pour into the casserole dish. Season with salt and freshly ground black pepper, then bring to the boil over a moderate heat.
  4. Cover the casserole with a lid and put it in the oven to bake for 1 1/2 hours, or until the meat is tender.
  5. Allow to rest for 10 minutes, then lift out the meat and carve into slices. Serve with the vegetables and sauce.

1 Comment (+add yours?)

  1. Alessandra @ the foodie teen
    Dec 12, 2014 @ 06:28:11

    Sounds absolutely incredible! I love those flavours.


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