make a marinade (equal portions) Balsamic vinegar, soy sauce, and worcester sauce and leave steaks to soak in marinade. When ready to cook, remove from marinade, lay in oven tray, smother with mushrooms (tomatoes if you choose), sliced parsnips, sliced carrots, celeriac, swede and sweet potatoes. Make gravy from marinade by adding 1 Tsp Bisto powder and 1 Oxo cube and stir vigorously until bisto and oxo dissolved. Pour over meat and veg and place in a warm (160 - 170 oC) and cook slowly for approx 90 mins.
Julie darlin’ - why don’t you do your shopping ‘on-line’ as I do and get them to deliver it to you??? - a lot easier than trundling round the shops with a trolley or carrier bags and then struggling on/off buses with armfuls of bags and packets.
Just had a brevet in the freezer and found a couple of plastic containers containing meat and gravy (left over from a large joint at some point) not sure but think one is beef and the other slow cooked lamb, so have left both to defrost, and will have one today and one tomorrow. In a while will par-boil some spuds to roast and have a selection of fresh veggie, cauli, broc, cabbage, carrots and some frozen french and runner beans so will decide which to have when I decide which meat to have. However for pud have just sliced up some lovely strawberries, added a teensy amount of sugar and left to macerate, and will serve with home made shortbread and Elmlea ‘double’ cream. 'owzat?
