Steak Normanby is a recipe that has been handed down through the generations of my family. It is perfect for a big family dinner. It only uses basic, easy ingredients that everyone will have in their cupboard, and it is so delicious you’ll be mopping up the dregs with pieces of fresh bread.
The beef in this recipe is so tender and it just melts in your mouth!
Steak Normanby Beef Casserole
Hearty, no-fuss steak dish—likely served with simple, satisfying sides.
6
servings10
minutes2
hours30
minutes420
kcal2
hours40
minutesKeep the screen of your device on
Ingredients
2000 gram gravy beef cut into bite sized pieces
3 large Brown onions- sliced into rings
1 tbsp Garlic-crushed
3 Bacon rashers-thinly sliced
2 tbsp Plain flour
1 tbsp Worcestershire sauce
2 tsp Sugar
2 tbsp Tomato sauce
0.5 cup Beef stock
2 tbsp White vinegar
Directions
- Place the flour and sugar in a plastic bag together with the cubed meat and coat well.
- In a deep casserole dish, line the bottom with the 3/4 onion rings and sprinkle the crushed garlic over the top.
- Place the floured meat on top of that.
- In a jug mix together the sauces, vinegar and stock and pour carefully over the top of the meat.
- Then top with the bacon and remaining onion slices.
- Cover and cook for 2 to two and a half hours at 180 degrees.
- Take the lid off the last 10 minutes to crisp the bacon.
Notes
- Steak Normandy is best eaten fresh on the day it is made but it is suitable to freeze. Scoop portions into an aluminium tray (with lid) and freeze for up to six months.
- Makes a great catering dish for large crowds or Christmas.
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