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taurean

Roy's Steak "Surprise"

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My  wife Julie has been really active encouraging me to get involved in cooking (and photography) again. 

And she has been showing me that a way simpler than the razzmatazz of recipe books can bring great results too. 

We defrosted two thin rump steaks. 

Trimmed off surplus fat at the edge. 

Then fried the steaks in a large frying pan, using just enough cooking oil (we use walnut, it is brilliant) then adding water periodically so the meat simmers in the pan. 

Turn regularly, cover in between. Until fully cooked. 

The surprise is how simple this is. And the water keeps the meat succulent and juicy, stops it shrinking. 

We teemed it up with mashed potatoes and cabbage. Delicious ☺️

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