⅓ cup plain flour salt and pepper, to season
1kg blade steak or topside steak, cut into 1.5cm-thick slices
2 tbsp olive oil
3 brown onions, thinly sliced
1 tbsp plain flour (extra) 500ml carton beef consommé (or thick beef stock)
750g desiree potatoes, peeled, chopped
¾ cup milk
2 tbsp grainy mustard
⅓ cup parsley leaves, finely chopped
1 Preheat oven to 180C. Combine flour, salt and pepper in a shallow dish. Lightly coat each slice of steak in seasoned flour.
2 Heat half of the oil in a non-stick frying pan over medium heat. Cook steak in batches for 3 minutes each side or until browned, adding remaining oil as needed. Transfer to an ovenproof dish. Add onion to frying pan. Cook for 3–4 minutes or until tender. Sprinkle flour (extra) over onion and stir until combined. Remove pan from heat and slowly add consommé, stirring constantly, until combined. Return pan to heat and bring to the boil. Season with salt and pepper. Pour mixture over steak. Cover and bake for 1½ to 2 hours or until steak is very tender. Serve with mustard and parsley mash.
3 To make mash, put potato in a saucepan and cover with cold water. Bring to the boil on high heat. Reduce heat and simmer for 20–25 minutes or until tender. Drain. Add butter and milk and mash until smooth. Stir through mustard and parsley.