|Beef stock||1⁄2 Pint|
|Rump steak pieces||20 Ounce|
|Red wine||1⁄4 Pint|
|Onion||1 Small, finely chopped|
|Mixed herbs||1 Teaspoon, dried|
|Flour||1 1⁄2 Tablespoon|
|Carrots||1⁄4 Pound, sliced with a fluted chip cutter|
|Gravy browning||4 Drop|
|Chopped parsley||1 Tablespoon|
Put the steak in a dish with the stock, wine, chopped onion and herbs and marinate for at least 2 hours, turning occasionally.
Drain the meat, reserving the marinade.
Melt the lard or dripping in a pan, add the meat and baby onions and fry until browned.
Transfer to an ovenproof casserole.
Add the flour to the fat remaining in the pan and fry gently until browned.
Stir in the marinade and bring to the boil.
Add to the casserole with the carrots, seasoning and gravy browning.
Cover and cook at 300Â°F, Gas Mark 2 for 1 1/2 hours or until the meat is tender.
Serve the meat in a hot dish with the vegetables arranged around it.
Garnish with chopped parsley just before serving.