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	<title>
	Comments on: Sussex Stewed Steak on a wet winters day	</title>
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		<title>
		By: Sasha Scott		</title>
		<link>https://www.missfoodwise.com/2013/01/sussex-stewed-steak-on-wet-winters-day.html/#comment-2760</link>

		<dc:creator><![CDATA[Sasha Scott]]></dc:creator>
		<pubDate>Mon, 20 May 2013 13:41:07 +0000</pubDate>
		<guid isPermaLink="false">https://www.missfoodwise.com/2013/01/sussex-stewed-steak-on-a-wet-winters-day.html/#comment-2760</guid>

					<description><![CDATA[In reply to &lt;a href=&quot;https://www.missfoodwise.com/2013/01/sussex-stewed-steak-on-wet-winters-day.html/#comment-2748&quot;&gt;Sasha Scott&lt;/a&gt;.

Thanks so much :) I hadn&#039;t thought of the flour, i&#039;ll try more next time. Great blog btw, it&#039;s just got cold where I am and I&#039;m looking forward to trying out more of these recipes! &lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&lt;br /&gt;]]></description>
			<content:encoded><![CDATA[<p>In reply to <a href="https://www.missfoodwise.com/2013/01/sussex-stewed-steak-on-wet-winters-day.html/#comment-2748">Sasha Scott</a>.</p>
<p>Thanks so much 🙂 I hadn&#39;t thought of the flour, i&#39;ll try more next time. Great blog btw, it&#39;s just got cold where I am and I&#39;m looking forward to trying out more of these recipes! </p>
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		<title>
		By: Regula		</title>
		<link>https://www.missfoodwise.com/2013/01/sussex-stewed-steak-on-wet-winters-day.html/#comment-2759</link>

		<dc:creator><![CDATA[Regula]]></dc:creator>
		<pubDate>Mon, 20 May 2013 13:27:15 +0000</pubDate>
		<guid isPermaLink="false">https://www.missfoodwise.com/2013/01/sussex-stewed-steak-on-a-wet-winters-day.html/#comment-2759</guid>

					<description><![CDATA[In reply to &lt;a href=&quot;https://www.missfoodwise.com/2013/01/sussex-stewed-steak-on-wet-winters-day.html/#comment-2748&quot;&gt;Sasha Scott&lt;/a&gt;.

Hi Sasha,&lt;br /&gt;Sorry for my late reply, I was travelling.&lt;br /&gt;The liquid should always be on the runny side but I suspect you might not have used enough flour to dust the meat. Also the onions make the gravy thicker.&lt;br /&gt;It is an old recipe, not using corn starch and all that will leave you with a runny sauce. I hope it went well, do let me know if you have more questions! x R]]></description>
			<content:encoded><![CDATA[<p>In reply to <a href="https://www.missfoodwise.com/2013/01/sussex-stewed-steak-on-wet-winters-day.html/#comment-2748">Sasha Scott</a>.</p>
<p>Hi Sasha,<br />Sorry for my late reply, I was travelling.<br />The liquid should always be on the runny side but I suspect you might not have used enough flour to dust the meat. Also the onions make the gravy thicker.<br />It is an old recipe, not using corn starch and all that will leave you with a runny sauce. I hope it went well, do let me know if you have more questions! x R</p>
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			</item>
		<item>
		<title>
		By: Sasha Scott		</title>
		<link>https://www.missfoodwise.com/2013/01/sussex-stewed-steak-on-wet-winters-day.html/#comment-2748</link>

		<dc:creator><![CDATA[Sasha Scott]]></dc:creator>
		<pubDate>Sat, 18 May 2013 10:43:15 +0000</pubDate>
		<guid isPermaLink="false">https://www.missfoodwise.com/2013/01/sussex-stewed-steak-on-a-wet-winters-day.html/#comment-2748</guid>

					<description><![CDATA[My first attempt at Sussex Stewed Steak is in the oven right now :) &lt;br /&gt;&lt;br /&gt;I followed the Elizabeth David recipe, and I had a few questions. Do you reckon it is best to cook the dish for 4 hours all up? Elizabeth says 3, but I&#039;m 2 hours and 40 minutes into the cooking process and the gravy is still very liquid. Do you find that the extra hour cooked mostly uncovered works better than just the 3 hours? &lt;br /&gt;&lt;br /&gt;Also it might be because I am not so used to this kind of cooking, but is the alcohol flavour meant to be quite strong? I tasted the gravy after the dish had been cooking in the oven for about 1.5 hours, and the flavour was quite strong. I think it&#039;s quite nice, but it came as a bit of a shock&lt;br /&gt;&lt;br /&gt;Best regards, &lt;br /&gt;&lt;br /&gt;Sasha &lt;br /&gt;&lt;br /&gt;]]></description>
			<content:encoded><![CDATA[<p>My first attempt at Sussex Stewed Steak is in the oven right now 🙂 </p>
<p>I followed the Elizabeth David recipe, and I had a few questions. Do you reckon it is best to cook the dish for 4 hours all up? Elizabeth says 3, but I&#39;m 2 hours and 40 minutes into the cooking process and the gravy is still very liquid. Do you find that the extra hour cooked mostly uncovered works better than just the 3 hours? </p>
<p>Also it might be because I am not so used to this kind of cooking, but is the alcohol flavour meant to be quite strong? I tasted the gravy after the dish had been cooking in the oven for about 1.5 hours, and the flavour was quite strong. I think it&#39;s quite nice, but it came as a bit of a shock</p>
<p>Best regards, </p>
<p>Sasha </p>
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