Scottish Style Comfort Steak Dinner

Step 1: You can remove the fat from the steak but leaving it on adds another dimension to the gravy, improving the taste; Cook, stirring continuously, for a couple of minutes or so or until the meat is browned on all sides.

Step 2: Remove from the heat, set aside and pour any juices into the stock. Pour the remaining oil into the pan, add the pancetta and gently fry, stirring occasionally, for some 3 minutes or so until golden but not crispy;

Step 3: Add the shallots, leek and garlic and cook, stirring, for 1 minute or so;

Step 4: Add the carrot, mushrooms and red pepper and continue cooking, stirring occasionally, for a further 4 minutes or so until all slightly softened;

Step 5: Sprinkle the flour over the mixture and, stirring continuously for 30 seconds to a minute, mix well in;

Step 6: Still stirring continuously, slowly pour in the stock, bring the mixture to the boil and turn the heat to low. Stir in the tomatoes, Worcestershire sauce, red wine and thyme, season to taste and bring to the boil;

Step 7: Reduce heat and simmer for a few minutes or so to slightly thicken the mixture;

Step 8: Return the meat to the pan and mix in well:

Step 9: Cover and simmer for some 1 1/2 to 2 hours, stirring occasionally to prevent sticking to the bottom of the pan;

Step 10: After some 1 1/2 hours or so, remove lid, check tenderness of meat and allow sauce to thicken to consistency required;

Step 11: OR IN Oven covered, at 150c/300f/gas 2 for 3 hours.

Step 12: Taste for seasoning, remove the thyme sprigs and serve.