I always add, salt, pepper and beef stock powder to my flour for more flavour. I guess it would be good to add a spice or two then too. But those three are my triad.
Funny you said about oldies, but goodies. I was only thinking that I haven't had braised steak and onions in ages. This is a great recipe if you have a slow cooker too. I'm looking forward to starting your new eating plan. Thanks for your amazing recipes too. I love how they fit around most budgets, are good for you, and taste great! 😆
Hi Annette, I’ve always used Oyster Blade steak for geez 40+ years best cut of beef ever, I also get thin Oyster Blade steak for steak sandwiches, quick cook & so tender. Also in the last month my hubby was diagnosed with (T2D ) Type 2 Diabetes. So no more CARBS…Rice Pasta Potatoes ect. Thank you for your great recipes 🥰
agree, the oyster blade steak is a winner. I'm sorry to hear about your husband, he can have pasta in smaller amounts and the best rice is Basmati which has a lower GI rating. Everything in moderation is the key with diabetes and if you're not sure talk to a diabetes educator as he can have carbs but not probably to the level he used to have. Take care Annette :0
@@Symplytoogood thank you for your reply Annette, we are exploring every avenue to make this transition as smooth as possible & yes that’s what I’ve been trying to tell him for years MODERATION is the key. I’ve had your books 1-7 since you started only need your new book for 2 won’t be long before I get it, other things keep popping up 😩. Have a wonderful day 🥰
I made braised steak n onions a few nights ago but from an old recipe and using a can of beer so guessing it would’ve been high in sugar. Will try this recipe next. For any casseroles I use blade steak, skirt, gravy or chuck steak…..whatever’s cheapest at the time but Woolies n coles over here have cut back on casserole steak. Have only seen gravy or chuck steak lately. My friend uses rump steak for slow cooking in slow cooker and says it comes out tender which sounds odd to me as it’s not that type of steak. I’m almost tempted to try it though if cheaper at the time. Your mark bar slice is amazing, been making for years since kids weee younger but we all still enjoy. ♥️♥️
Hi Tracey, I find the oyster blade steak less sinewy and if you allow time for it to cook it's fabulous. Rump isn't the best option as it would get tough cooking it for 1 hour as I do with the oyster blade steak. I'll be interested in how you go with it. Annette :)
Love, love, love you gotta fry off you tomato paste in the frying process not throw it in with the stock or water, tomato paste can be very bitter & again why wouldn't you use stock instead of water, the old saying in cooking easy cooking DONE WELL
I'm a bit behind with these awesome videos.
Love your books and recipes.
Making this tonight.
The oldies are the goodies indeed.
That's awesome, I hope you enjoyed it. Annette :)
I always add, salt, pepper and beef stock powder to my flour for more flavour. I guess it would be good to add a spice or two then too. But those three are my triad.
Funny you said about oldies, but goodies.
I was only thinking that I haven't had braised steak and onions in ages. This is a great recipe if you have a slow cooker too.
I'm looking forward to starting your new eating plan.
Thanks for your amazing recipes too.
I love how they fit around most budgets, are good for you, and taste great! 😆
:) :) :)
Hi Annette, I’ve always used Oyster Blade steak for geez 40+ years best cut of beef ever, I also get thin Oyster Blade steak for steak sandwiches, quick cook & so tender. Also in the last month my hubby was diagnosed with (T2D ) Type 2 Diabetes. So no more CARBS…Rice Pasta Potatoes ect. Thank you for your great recipes 🥰
agree, the oyster blade steak is a winner. I'm sorry to hear about your husband, he can have pasta in smaller amounts and the best rice is Basmati which has a lower GI rating. Everything in moderation is the key with diabetes and if you're not sure talk to a diabetes educator as he can have carbs but not probably to the level he used to have. Take care Annette :0
@@Symplytoogood thank you for your reply Annette, we are exploring every avenue to make this transition as smooth as possible & yes that’s what I’ve been trying to tell him for years MODERATION is the key. I’ve had your books 1-7 since you started only need your new book for 2 won’t be long before I get it, other things keep popping up 😩. Have a wonderful day 🥰
I made braised steak n onions a few nights ago but from an old recipe and using a can of beer so guessing it would’ve been high in sugar. Will try this recipe next. For any casseroles I use blade steak, skirt, gravy or chuck steak…..whatever’s cheapest at the time but Woolies n coles over here have cut back on casserole steak. Have only seen gravy or chuck steak lately. My friend uses rump steak for slow cooking in slow cooker and says it comes out tender which sounds odd to me as it’s not that type of steak. I’m almost tempted to try it though if cheaper at the time. Your mark bar slice is amazing, been making for years since kids weee younger but we all still enjoy. ♥️♥️
Hi Tracey, I find the oyster blade steak less sinewy and if you allow time for it to cook it's fabulous. Rump isn't the best option as it would get tough cooking it for 1 hour as I do with the oyster blade steak. I'll be interested in how you go with it. Annette :)
#symply2good
#Simply2good
Annette if I want to double the amount do you extend the cooking time?
Hi Carol, No you don't need to cook it for longer if you double the ingredients. Annette :)
Love, love, love you gotta fry off you tomato paste in the frying process not throw it in with the stock or water, tomato paste can be very bitter & again why wouldn't you use stock instead of water, the old saying in cooking easy cooking DONE WELL