Granny’s Tenderised Steak
Granny's Traditional Tenderised Steak is soft, savoury, and cooked slowly in a rich onion and tomato gravy. A classic South African dinner favourite, perfect with pap or creamy mashed potatoes.
Ingredients
- 100 ml cooking oil
- ½ tsp salt
- 1 tsp pepper white
- 1 onlion chopped
- 5 tomatoes large chopped
- 1 tbsp bisto gravy
- 1 tbsp flour
- 500 grams tenderised steak
Instructions
- Heat the oil in a large pot over medium heat.
- Cut the steak into bite-sized pieces.
- Add the steak to the pot and let it fry.
- Stir often and cook until the meat is dark brown and slightly crispy.
- Once the oil is nearly cooked off, add the chopped onion.
- Cook until the onion softens and starts to brown.
- Season with salt and pepper.
- Add the chopped tomatoes and stir well.
- Cover with a lid and let the steak cook slowly.
- In the meantime, mix 1 tablespoon of Bisto and 1 tablespoon of flour with water in a cup to make a smooth paste.
- After about 40 minutes, check the pot, then stir in the Bisto mixture.
- Let it simmer uncovered for another 10 minutes, until the gravy thickens.
Video
Notes
Tips for Granny's Perfect Tenderised Steak:
- Choosing Tenderised Steak: Using pre-tenderised steak (often sold as "tenderised steak" in South Africa) ensures that melt-in-your-mouth texture without extra effort. If you can only find regular steak, you can lightly pound it with a meat mallet to tenderise it yourself, or cook it even longer at a lower simmer.
- Achieving Rich Brownness: Don't rush the initial frying of the steak. Letting it get a deep dark brown and slightly crispy before adding the onion is key to building that foundational rich flavour for the gravy.
- Slow Simmer is Key: The instruction to "cook slowly" is vital. This gentle simmering allows the meat to become incredibly tender and the flavours of the onion and tomato gravy to fully develop and meld. Don't be tempted to rush this step.
- Gravy Consistency: When mixing the Bisto and flour with water, ensure it's a completely smooth paste before adding it to the pot to avoid any lumps in your gravy. The final 10-minute simmer will thicken it beautifully.
- The Boiling Hot Rule: As with many traditional recipes, ensuring both the steak mixture and the Bisto/flour paste are boiling hot when combined helps the gravy thicken optimally and absorb into the meat.
- This Granny's Tenderised Steak and Gravy is simply sublime served with creamy, buttery mashed potatoes or traditional fluffy pap (mealie pap).
- For a complete meal, add a simple green salad or some steamed seasonal vegetables.
- It's the ultimate comfort dinner for a chilly evening, perfect for warming you from the inside out.
- Excellent for family gatherings or Sunday lunch, as it's a dish that evokes nostalgia and satisfies everyone.
- Herbaceous Touch: A sprinkle of fresh parsley or coriander (cilantro) over the finished dish just before serving can add a lovely fresh aroma and colour.
- A Hint of Chilli: For those who enjoy a subtle kick, a tiny pinch of dried chilli flakes or a dash of mild peri-peri sauce can be added with the tomatoes.
- Mushrooms: Sautéed mushrooms can be added with the onions for an extra earthy depth, complementing the rich gravy.
Nutrition
Calories: 163kcalCarbohydrates: 5gProtein: 1gFat: 16gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 0.1gSodium: 199mgPotassium: 249mgFiber: 1gSugar: 3gVitamin A: 856IUVitamin C: 14mgCalcium: 12mgIron: 0.4mg
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