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Jugged Steaks with Potatoes

Serves 6



  • 2 - 3 1/2 lbs. rump steak, cut into 6-8 serving slices and trimmed

  • salt & pepper

  • 4 tablespoons unsalted butter, chilled

  • 2 lbs. boiling potatoes, peeled and sliced (or as many as you need to fill the dish) [I've used russet before]

  • well-flavored beef stock to cover the meat and potatoes

  • equal parts butter and flour (see step #7)




  1. Preheat the oven to 275 degrees farenheit. Choose a sturdy, heat-proof casserole dish.

  2. Beat the steaks with a mallet, and season each side with salt and pepper.

  3. Thinly slice the butter, then cover the bottom of the casserole dish with the slices. Next cover the butter with a layer of meat and cover the meat with a layer of potato slices. Repeat meat and potato layers until dish is filled.

  4. Pour the stock over all.

  5. Cover tightly and cook in the oven 2 1/2 to 3 hours, until the meat is tender. Stock may need to be added to keep the top from drying out.

  6. When finished cooking, pour the liquid into a measuring cup, and skim.

  7. Heat in a saucepan gently until almost boiling, then add 1 1/2 tablespoons of butter and 1 1/2 tablespoons of flour for every 1 1/4 cups of liquid. (If you need more liquid to cover the steaks, just add some more beef stock.) Simmer for a few minutes to thicken.

  8. Pour liquid over meat and potatoes and serve piping hot!


Adapted from The Jane Austen Cookbook by Maggie Black and Deirdre Le Faye.

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