Brandied Beef Steak 'N' Vegetables
|Cider vinegar||1⁄4 Cup (4 tbs)|
|Brandy/Apple juice||2 Tablespoon|
|Salad oil||1 Tablespoon|
|Dill weed||1⁄2 Teaspoon|
|Crushed allspice||1⁄4 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Coarse ground pepper||1⁄4 Teaspoon|
|Boneless beef chuck steak||1 1⁄2 Pound, cut .75 to 1 inch thick|
|Thinly sliced celery||1 1⁄2 Cup (24 tbs)|
|Onion||1 Large, cut into wedges|
Combine 1/2 cup water, vinegar, brandy, sugar, oil, % teaspoon salt, dill weed, allspice, garlic and pepper in a small saucepan; cook slowly 10 minutes.
Cut steak into fingers 1 x 3 1/2 inches.
Place meat in a glass dish or plastic bag; pour marmalade over beef, turning to coat.
Cover dish or tie bag securely; marinate in refrigerator 6 to 8 hours, or overnight.
Using a vegetable parer, cut carrots lengthwise into thin strips 3 to 4 inches long.
Place carrots, celery, onion, 1/3 cup water, 3 tablespoons marinade from meat and l/2 teaspoon salt in a saucepan; cook slowly 15 minutes.
Remove meat from marinade; pat dry with paper towels and sprinkle with flour.
Quickly panfry meat in butter or margarine in a large frying pan to rare or medium, turning to brown evenly. (Allow 2 to 3 minutes for each side.)
Drain vegetables; arrange beef on cooked vegetables and serve immediately.