Braised Steak and Onions
	1 kg    rump, whole   3 Tbs    plain flour   2 Tbs    extra-virgin olive oil   60 g    butter   4 medium    onions   2.25 cups    beef stock     salt and pepper     1 Prep: Trim excess fat from meat, cut meat into pieces approximately 5cm x 10cm. Dust each piece of meat lightly with flour, which has been seasoned with salt and pepper. Peel onions, cut in half, then cut into 5mm thick slices. 2 Heat oil in frying pan, brown beef well on both sides in batches. Remove from pan and place in large saucepan or casserole dish. 3 Melt butter in frying pan. Add onions and cook until transparent. Stir in a little extra flour, cook a further 2 minutes. 4 Gradually add beef stock and stir over heat until sauce boils and thickens slightly, season with salt and pepper. Pour sauce over meat in saucepan, cover, simmer gently over low heat for 40 minutes, or until meat is cooked. 5 Serve with mashed potatoes and a green vegetable.   Servings: 4 Ready in: 1 hour   Copyright © 2006, The Gourmet Saint