Steak normandy

Steak normandy

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  • 8
  • Easy
  • Carb Conscious Dairy free
  • 15 minutes plus marinating overnight
  • 3 hours, 15 minutes


  • 6 T flour
  • 4 T brown sugar
  • Salt and white pepper
  • 2 kg beef goulash
  • 6 large onions
  • 4 t dried mixed herbs
  • 5 cloves garlic, crushed
  • 4 T Worcester sauce
  • 5 T tomato sauce
  • 5 T brown vinegar
  • 1 cup beef stock
  • 6-8 rashers bacon

Cooking Instructions

Mix the flour, sugar and salt and pepper, to taste, in a bowl. Add the meat and toss to coat. Peel and slice the onions and line the bottom and sides of a casserole dish with the slices. Sprinkle with mixed herbs and the crushed garlic.
Add the flourcoated meat and any excess flour to your onion-lined casserole dish. Pour over the Worcester sauce, tomato sauce, vinegar and stock.
Cover with a lid or clingfilm and allow to stand for 6 to 8 hours or better still, overnight. Remove the clingfilm, and lay the streaky bacon over the meat. Cover the dish snugly with tinfoil or with its lid.
Bake, covered at 180°C for 1 hour. Reduce the oven temperature to 150°C and bake for a further 2 hours. Serve with steamed rice and peas.

TASTE’s take:
This casserole is the ultimate comforting winter classic and fills the whole house with a fantastic aroma. You can be really fancy and make some puff -pastry cut-outs brushed with egg and baked at 220°C. 1970s cool…

TASTE Recipe by: TASTE
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The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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