Serves 4
Preparation time: 20 minutes Cooking time: 1 hour and 40 minutes
For the steak:
1 1/4 pounds (625 g) blade or cross rib steak, cut into four portions
Salt and pepper, to taste
1/3 cup (75 mL) flour
2 tbsp (25 mL) olive oil
2 garlic cloves, sliced
2 medium onions, halved and sliced
1/2 tsp (2 mL) dried thyme
2 cups (500 mL) low-sodium beef stock
For the potatoes:
2 1/2 pounds (1.25 kg) baking potatoes, peeled and halved
4 to 6 sliced garlic cloves
3/4 cup (175 mL) warm milk
2 tbsp (25 mL) melted butter
Salt and pepper, to taste
Preheat oven to 325. Season the beef with salt and pepper, and then coat in flour, shaking off excess. Reserve the excess flour.
Heat oil in a skillet set over medium-high heat. Add steak portions and brown on both sides. Transfer to a casserole. Add garlic and onions to the skillet and cook 3 to 4 minutes.
Stir in thyme and 3 tablespoons (50 mL) of the reserved flour until well combined. Slowly pour in, stirring constantly, the beef stock. Bring to a simmer. Season to taste, and then pour over the steaks. Cover and cook in the oven 90 minutes, or until very tender.
Thirty minutes before the meat is done, gently boil the potatoes until tender. Drain well and thoroughly mash. Whip in the remaining ingredients until well combined and mixture is lightened.
Serve steaks on a bed of mashed potatoes. Spoon over pan juices and serve.