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Beef Steak With Red Wine Sauce

Western.Chefs's picture
Ingredients
  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)
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Ingredient: 
Beef

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