In my opinion, there is only one way of dealing with steak—grilling—and there is only one way of doing this: over a clear charcoal, coke or wood fire. Few people, however, are able to enjoy a steak grilled in this manner, as their kitchen arrangements do not lend themselves to such modes of cooking. And so, instead of having steak improperly grilled under a gas grill, try it braised for a change.


2 lbs. of rump steak, 4 or 5 onions, 1 tablespoon of flour, 1 of butter, parsley, a bouquet of mixed herbs, 2 bay leaves, salt and pepper.


Melt the butter in a saucepan and when hot, put in the sliced onions and over them the steak. Cover closely and cook till the onions are beginning to brown. Turn the steak and brown the other side. Now add the flour and mix well and cook till it browns. Add the chopped parsley, bay leaf and herbs, and either stock or water, barely covering the steak. Season highly with salt and pepper, cover and simmer very gently for 2 hours. The gravy should be reduced by half.