Herbed Beef Steak Recipe
Summary
Ingredients
1 pound boneless round steak
3 cups water
1 can condensed beef broth
1 large onion, chopped
1 clove of garlic, minced
2 teaspoons salt
4 sprigs parsley
1 bay leaf
6 peppercorns
1/2 teaspoon leaf thyme
1 whole chicken breast, weighing about 12 ounces
4 large carrots
2 zucchini
3 cups celery sticks
Directions
1. Trim all fat from beef. Place steak in a heavy kettle or Dutch oven. Add water, beef broth, onion and garlic. Place parsley, bay leaf, peppercorns and thyme on a small piece of cheesecloth; bring up corners to enclose herbs; tie securely; add to kettle.
2. Heat to boiling; lower heat; cover. Simmer 1 hour. Add chicken breast; simmer 30 minutes, or until meats are tender. Remove meats; keep warm.
3. While meats cook, pare carrots and cut in sticks; trim zucchini, cut in sticks.
4. Reheat broth in kettle to boiling; add carrots; cover. Cook 15 minutes. Add zucchini and celery sticks; cook 15 minutes longer, or until tender. Remove.
5. Strain broth into a large bowl, pressing onion and garlic through sieve into liquid; let stand about a minute, or until fat rises to top, then skim off.
6. Carve meats; combine with broth and vegetables in a heated tureen.
2. Heat to boiling; lower heat; cover. Simmer 1 hour. Add chicken breast; simmer 30 minutes, or until meats are tender. Remove meats; keep warm.
3. While meats cook, pare carrots and cut in sticks; trim zucchini, cut in sticks.
4. Reheat broth in kettle to boiling; add carrots; cover. Cook 15 minutes. Add zucchini and celery sticks; cook 15 minutes longer, or until tender. Remove.
5. Strain broth into a large bowl, pressing onion and garlic through sieve into liquid; let stand about a minute, or until fat rises to top, then skim off.
6. Carve meats; combine with broth and vegetables in a heated tureen.
