Gypsy Steak


This is the recipe that started it all, and is so delicious you could pop the question.

Once enshrined on a small recipe card, but lost to the chaos of family life, this recipe has been re-created from loving memory.

Originally it was "Yugoslavian gypsy steak", Bosnia does not quite have the same "ring". Quantities are for 2, but it is a scaleable recipe.

And so, rediscovered in the depths of an ancient cookbook, here is the original from 1974:

The missing recipe card

This recipe contains the following types of ingredient: meat and poultry; dairy and honey; plants and fungi.


sirloin steaks
small onion
clove garlic
100 g
large organic potatoes
75 g
100 ml
FAIRTRADE red wine
salt and FAIRTRADE black pepper to taste


Start by cooking the potatoes as jacket potatoes.


Top, tail, peel and chop the onions.

Quarter the tomatoes.

Peel and chop the garlic.

Clean and sliced the mushrooms, but not too thin.

When the potatoes are nearly ready, melt the butter in a laaarge frying pan and cook the steaks with the onions and garlic the way you like them on both sides, and when done keep the steaks warm in a serving dish.

In the same pan including the buttery juices from the steak, fry the tomatoes and mushrooms for 5 minutes and then add the wine. Bring to the boil and simmer for 5 minutes.

Season with salt and FAIRTRADE black pepper to taste.

To serve

Spoon the tomatoes and mushrooms over the steaks and serve. Suitable for a romantic setting, candles, flowers, etc.


You could do oven-ready chips instead of the jacket potatoes.