Thursday, August 25, 2016

Swiss Steak

Swiss Steak in Wine Sauce  

 For Steak: 

 2 pounds beef round steak 
 2 tablespoons flour 
 1/2 teaspoon black pepper 
 2 tablespoons olive oil 
 1 cup chopped onion 
 1/2 cup sliced carrot 
 1 can 14 ounces no-salt-added diced tomatoes 
 3/4 cup dry red wine 
 1/2 teaspoon minced garlic 

 For Wine Sauce: 

 1/4 cup water 
                                   2 tablespoons flour                                     

1. Trim fat from steak; cut meat into 6 equal pieces. Combine flour 
and pepper and coat meat with mixture.

 2. Pound steak to 1/2-inch thickness using a meat mallet. 
Heat oil in a large skillet and brown meat; drain. Place onion 
and carrot in cooker. Place meat on top.

 3. Combine undrained tomatoes, wine, and garlic. Pour over meat. 
Cover and cook on low for 8 to 10 hours. Transfer meat and vegetables 
to serving platter.

 4. Reserve 1 1/2 cups of the cooking liquid for the wine sauce.

 5. To make the wine sauce: Pour reserved liquid into saucepan. 
Blend cold water slowly into flour; stir into liquid. Cook and stir 
until thickened and bubbly. Spoon some sauce over meat to serve.

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