My granddaughters love steak and I find this is an excellent way of serving them in the winter months. You might think that serving wine to the younger generation is out, but as it cooks, the alcohol vaporises so they won't end up tipsy!

6 lean steaks at least inch thick

2 tablespoons vegetable oil

2 large onions, sliced

2 cloves crushed garlic

2ozs sliced mushrooms

wineglass of full bodied red wine

pint beef stock

Pinch mixed herbs

Salt and freshly milled black pepper

A teaspoon cornflour dissolved in a little water (optional)

1. Fry the onions in the oil until softened but not browned and then add the garlic and mushrooms. Cook for a few minutes and then remove everything from the pan, leaving the fat behind.

2. Heat the fat until hot and seal the steaks on both sides.

3. Add the wine, stock and scrape the bits off the bottom of the pan. Add the onion mixture and season to taste. Cover, bring to the boil, and simmer for 20 minutes or longer if you prefer the steak well done. (If you pile the steaks on top of each other, those that sit in the liquid will be well done and those on top not so much.)

4. If you want thick gravy, blend in the cornflour just before serving.

(Serves 6 portions)