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Brandied Beef Steak 'N' Vegetables

  Cider vinegar 1⁄4 Cup (4 tbs)
  Brandy/Apple juice 2 Tablespoon
  Sugar 1 Tablespoon
  Salad oil 1 Tablespoon
  Salt To Taste
  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
  Carrots 4 Large
  Thinly sliced celery 1 1⁄2 Cup (24 tbs)
  Onion 1 Large, cut into wedges
  Flour 1 Tablespoon
  Butter/Margarine 3 Tablespoon

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.
Cool mixture.
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.

Recipe Summary

Side Dish

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Brandied Beef Steak 'N' Vegetables Recipe