Brandied Beef Steak 'N' Vegetables Recipe
Grandma's cookbook is one of the best places to find a delicious recipe, this Brandied Beef Steak 'n' Vegetables is right out from there. It is always prepared with Beef as the most essential ingredient. This Brandied Beef Steak 'n' Vegetables as a Side Dish is a winner! This Brandied Beef Steak 'n' Vegetables recipe is sure to receive rave reviews from all. Mind you, you shall be forgotten so be ready.
Ingredients
1/4 cup cider vinegar
2 tablespoons brandy or apple juice
1 tablespoon sugar
1 tablespoon salad oil salt
1/2 teaspoon dill weed
1/4 teaspoon crushed allspice
1 clove garlic, minced
1/4 teaspoon coarse ground pepper
1 1/2 pounds boneless beef chuck steak, cut 3/4 to 1 inch thick
4 large carrots
1 1/2 cups thinly sliced celery
1 large onion, cut in wedges
1 tablespoon flour
3 tablespoons butter or margarine
Directions
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.
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.
