Beef Steak With Red Wine Sauce
|Salad oil||2 Tablespoon|
|Beef chuck arm steak||1 (1 Inch Thick)|
|Medium mushrooms||1 Pound, each cut in half|
|Salt pork||1⁄4 Pound, diced|
|Small white onions||1 1⁄2 Pound|
|Carrot||1 , minced|
|Garlic||1 Clove (5 gm), minced|
|Burgundy/Other dry red wine||1 1⁄2 Cup (24 tbs)|
|Dark brown sugar||1 Tablespoon|
|Meat-extract paste||1 Teaspoon|
|Coarsely ground black pepper||1⁄4 Teaspoon|
|Chopped parsley||1 Tablespoon (For Garnish)|
1. In 8-quart Dutch oven over medium-high heat, in hot salad oil, cook beef chuck arm steak until well browned on both sides. Remove steak to plate; set aside. To drippings remaining in Dutch oven, add mushrooms; cook over medium heat 5 minutes; with slotted spoon, remove to bowl; set aside.
2. In same Dutch oven, cook salt pork until lightly browned, stirring frequently. Add onions, carrot, and garlic; cook over medium-high heat until vegetables are well browned, stirring frequently.
3. Stir in wine, brown sugar, meat-extract paste, and pepper. Return steak to Dutch oven; over high heat, heat to boiling. Reduce heat to low; cover and simmer 1 1/2 hours, turning steak occasionally.
4. Stir in mushrooms and continue cooking until the steak and vegetables are tender, about 15 minutes.