4 gammon steaks, 15 mm (1/2 in) thick, with the fat snipped
25 g (1 oz) butter
15 ml (1 tbsp) oil
1 small onion, finely chopped
100 g (4 oz) button mushrooms, sliced
25 g (1 oz) flour
175 ml (6 fl oz) ham or beef stock
150 ml (5 fl oz) dry Madeira
15 ml (1 tbsp) tomato puree
salt and freshly ground black pepper
150 ml (5 fl oz) thick cream
braised spinach, to serve
25 g (1 oz) butter
15 ml (1 tbsp) oil
1 small onion, finely chopped
100 g (4 oz) button mushrooms, sliced
25 g (1 oz) flour
175 ml (6 fl oz) ham or beef stock
150 ml (5 fl oz) dry Madeira
15 ml (1 tbsp) tomato puree
salt and freshly ground black pepper
150 ml (5 fl oz) thick cream
braised spinach, to serve
method
1. Heat the butter and oil in a heavy-based frying-pan over moderate heat. Add the gammon and fry each side for 4 minutes, until golden brown. Transfer the steaks with a slotted spoon to a plate and keep warm while making the sauce.
2. Add the chopped onion and mushrooms to the pan and cook until softened. Stir in the flour with a wooden spoon and cook for 2 minutes, stirring continuously.
3. Remove the pan from the heat and stir in the stock and Madeira. Stir in the tomato puree and season the sauce to taste with salt and freshly ground black pepper.
4. Return the pan to the heat and bring the sauce to simmering point, stirring continuously. Then add the cream. Simmer for 5 minutes, until the sauce has reduced slightly.
5. Return the gammon to the pan and simmer for 10 minutes until tender. Arrange the gammon on a bed of braised spinach and pour the sauce over the steaks.
2. Add the chopped onion and mushrooms to the pan and cook until softened. Stir in the flour with a wooden spoon and cook for 2 minutes, stirring continuously.
3. Remove the pan from the heat and stir in the stock and Madeira. Stir in the tomato puree and season the sauce to taste with salt and freshly ground black pepper.
4. Return the pan to the heat and bring the sauce to simmering point, stirring continuously. Then add the cream. Simmer for 5 minutes, until the sauce has reduced slightly.
5. Return the gammon to the pan and simmer for 10 minutes until tender. Arrange the gammon on a bed of braised spinach and pour the sauce over the steaks.
serving amount
serves 4
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