Beef Steak With Red Wine Sauce Recipe
Ingredients
| Salad oil | 2 Tablespoon | |
| 1 beef chuck arm steak, 1 inch thick | ||
| 1 pound medium-sized mushrooms, each cut in half | ||
| Salt pork | 1/4 pound, diced | |
| 1 1/2 pounds small white onions | ||
| Carrot | 1 , minced | |
| Garlic | 1 Clove (5gm), minced | |
| 1 1/2 cups Burgundy or other dry red wine | ||
| Brown sugar | 1 Tablespoon | |
| 1 teaspoon meat-extract paste | ||
| 1/4 teaspoon coarsely ground black pepper | ||
| Chopped parsley 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.
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.
Chef
