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Braised Steak


4 carrots, quartered
2 onions, chopped
½ Swede turnip, cut into 8 wedges
2 tablespoons oil
Braised Steak (opposite)
1¼ cups stock
1 bay leaf
salt and pepper
1 tablespoon butter
1 tablespoon plain flour
finely chopped parsley

Fry vegetables in hot oil and place in a 5-cup ovenproof dish. Fry meat until brown on all sides and place on top of vegetables. Add stock, bay leaf, salt and pepper. Braise gently for 2 hours or until tender in the centre of a gas oven 180°C (350°F).To thicken the juice, blend together butterand flour. Arrange meat and vegetablesin serving dish. Add juices to blended flour, stirring constantly until smooth and boiling. Pour over meat. Sprinkle with parsley and serve with boiled potatoes.

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