Braised Beef and Mushrooms

1 lb Chuck steak cut into 2 inch pieces
1 1/2 oz Butter
1/2 lb Small onions
1/2 lb Flat mushrooms
1/2 ts Mixed herbs
1 Bay leaf
1 tb Flour
2 Wineglasses of port wine
1/2 pt Beef stock or water
Salt and pepper

Set oven to 350/F or Mark 4. Using a flameproof casserole dish, melt 1 oz. of the butter and brown the meat on all sides. Remove from the dish and set aside. Peel the onions melt the remaining butter in the casserole and cook the onions for a few minutes. Stir in the flour, blend in the stock and continue stirring until boiling. Return the steak to the pan and add the port wine, herbs, bay leaf, salt and pepper. Stir until boiling. Put the lid on the casserole and cook in the oven for l 1/2 hours or until the meat is tender. Slice the mushrooms and add to the casserole; cover again and cook for a further 1/2 hour. Serves 4.

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