At long last....Numero 2 in my mental list of easy peasy "from scratch" default (read lazy) meals - "Bisto Steak"
You will need:
A family pack of Chuck Steak (I've found Chuck steak to be consistently tender even more so than expensive so-called tender meats like Porterhouse and Rump Steak)
Bisto gravy mix ( I buy it by the box)
Knife/knives ( I use a heavier larger knife for the root veges and a smaller, lighter paring knife for the softer veges like mushrooms/celery/zucchini)
Large oblong shaped dish
Preheat oven to 180 Celsius (approx. 350 F or adjust to suit with gas ovens).
Fill your dish with a little bit of water - less than a centimetre in depth (this will make a nice gravy when cooked as opposed to a watery broth).Chop onions and chuck them in. Cut Steak into palm sized medallions and arrange over the onions - no overlapping!
Sprinkle over one tablespoon of bisto powder. Peel and slice carrots (I cut mine on an angle) - scatter carrots and your choice of peas, sliced celery or zucchini (or all three! My family is not keen on celery or zucchini as options but either are nice - the zucchini especially!) Sprinkle over two more tablespoons of bisto powder.
Peel and cut potatotes and kumara - leave smallish potatoes whole, cut very large potatoes in half or even 3 pieces.
Wash and cut mushrooms in chunky pieces and scatter over top. Sprinkle 2 more tablespoons of bisto powder over top. Cover with tin foil and cook for an hour and half - even better if your dish has a lid use that!
When finished test potatoes and kumara - they should be perfect and meat nice and tender. Eat with salad or other cooked veges like broccoli. Delish!....and EASY!!
Chris often cooks this too and people are always impressed cos it looks like such hard work - muahahahhahaaaaa!