Steak Crumble


  1. Heat 25g (1oz) butter in a pan, add chopped onion and fry for 3-4 minutes until softened but not browned. Toss steak in 1 tbsp of flour. Add steak to pan and cook for 5 mins until browned all over.
  2. Add stock, bay leaf and mustard, bring to boil and cool, partially covered, for 1 ½ hours, stirring occasionally. Add mushrooms, season to taste and cook for 10 minutes.
  3. Rub remaining butter and flour together until it resembles fine breadcrumbs. Stir cheese and parsley into flour.
  4. Discard bayleaf, place meat, onion, mushrooms and a little gravy into an oven proof dish. Top with crumble mixture and bake at 200°C/400°F/Gas 6 for 30 minutes. Serve with remaining gravy and steamed carrots sprinkled with parsley.


Prep time: 2 hours 20 mins

Cook time:

Serves: 4

  • Butter 75g (3oz)

  • Onion 1, peeled and chopped

  • Lean braising steak 450g (1lb), cubed

  • Plain flour 110g (4oz) plus 1 tbsp

  • Beef stock 600ml (1 pint)

  • Bay leaf 1

  • Wholegrain mustard 2 tsp

  • Button mushrooms 225g (8oz), wiped and sliced

  • Cheddar cheese 110g (4oz), grated

  • Chopped parsley 1 tbsp

  • Carrots with parsley to serve, optional