For this recipe, I use prime bola, which is a roasting cut of meat located on the animal’s shoulder, cut in thick slices.
6 club steaks, approximately 150g each (1/3 lb.)
3 cloves garlic, minced
Fresh black pepper
1tbsp onion soup mix
1 large onion, thinly sliced
300g white mushrooms, sliced
A quarter cup steak sauce
A quarter cup dry white wine
Preheat the oven to 170 degrees Celsius (325C). Rinse the steaks and pat them dry. Place the steaks in a roasting pan and rub them with the minced garlic. Season with the salt and black pepper and sprinkle with the onion soup mix. Bake, tightly covered, for 2 hours.
In a shallow pan, heat the oil over a medium heat. Saute the onion and mushrooms in the oil until soft.
In a bowl, combine the steak sauce and white wine. Remove the steaks from the oven and top with the sautéed onion and mushrooms. Pour the steak sauce and wine mixture over the top. Reduce the oven temperature to 120 degrees Celsius. Cover tightly and bake for 50 minutes longer.