For a tasty beef steak there two important “ingredients” are the must: proper preparation and patience.
So, one evening before the cooking I preparer the meat in the marinade made of soy sauce, Worcester sauce, Thai sweet chili sauce, herbs of your taste and choice (mint, basil, oregano), salt, ginger, pepper, paprika, red wine and a few drops of brandy.
Leave it in the fridge over the night.
Next day at noon I start with frying on small fire the meat in a little bit of oil. Separately I fry two onions and when they are getting nice and golden, I add some garlic too for a couple of seconds. Add the onion and the garlic now on the both side frayed meat, then add some water, a little bit of red wine, paprika, pepper, chili, curry, ginger and some more herbs (mint, basil, oregano).
Cover it and leave it on small fire for the next 60-80 minutes.
In a separate pot I fry another onion and then I add the vegetable mix consist mainly of mushrooms and potato. I prefer this frozen packs of vegetables instead of those suspiciously enormous and pretty vegetables I can find in the supermarket. God knows what those are made of and how modified they are while for this frozen packs of vegetables they definitively use genuine, “ugly” vegetables, so I have bigger chances to eat something healthier. I fry them for 15-20 minutes and it’s all nice and done, ready to be served!
We had some smooth and sweet Porto wine served with it.