Mushroom Beer Steaks Recipe
Ingredients
| 1 beef round steak, cut 1/2 inch thick (2 pounds) | ||
| Flour for dredging | ||
| 1/4 cup shortening or cooking oil | ||
| Onions | 2 Large, sliced | |
| Garlic | 2 Clove (5gm), minced | |
| Beer | 1 Can (10oz) | |
| Beef broth | 1 Cup (16 tbs), canned | |
| Ketchup | 1/4 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Bay Leaf | 1 | |
| Mushroom | 1 Can (10oz) | |
| Flour | 1/4 Cup (16 tbs) | |
Directions
STEPS FOR GETTING READY
1. Slice beef steak into 6 equal portions
2. Sprinkle flour on both sides of the steaks then use a meat hammer or flat base pan to flatten the steaks into 1/4inch thick slices.
3. Drain the mushrooms, reserving the liquid separately.
MAKING
4. In a large Dutch oven or casserole, heat the fat
5. Sear the steaks until evenly browned on both sides and season with salt and pepper. Remove them to a platter using a slotted spoon.
6. To the drippings and fat in the casserole, add the onions and garlic and sauté them until lightly browned. Remove them to another plate.
7. Deglaze the skillet with beer then blend in the broth, ketchup, seasonings and bay leaf, stirring up browned meat and onion bits
8. Layer the steaks and onions in the casserole over the sauce.
9. Cover the casserole with its lid and reduce the flame.
10. Allow the meat to simmer gently for 1 to 1 ½ hours, adding the mushrooms during the last 5 minutes of cooking, until the meat is fork tender.
11. Use a slotted spoon to remove the meat, onions, and mushrooms onto a serving platter and cover with foil to keep warm.
12. Blend the flour in the reserved mushroom liquid, adding water, to make a paste.
13. Stir this into the cooking liquid in the casserole and simmer, stirring, until the gravy thicken and comes to a boil.
SERVING
14. Pour the gravy over the meat and vegetables and serve accompanied with potatoes or noodles.
1. Slice beef steak into 6 equal portions
2. Sprinkle flour on both sides of the steaks then use a meat hammer or flat base pan to flatten the steaks into 1/4inch thick slices.
3. Drain the mushrooms, reserving the liquid separately.
MAKING
4. In a large Dutch oven or casserole, heat the fat
5. Sear the steaks until evenly browned on both sides and season with salt and pepper. Remove them to a platter using a slotted spoon.
6. To the drippings and fat in the casserole, add the onions and garlic and sauté them until lightly browned. Remove them to another plate.
7. Deglaze the skillet with beer then blend in the broth, ketchup, seasonings and bay leaf, stirring up browned meat and onion bits
8. Layer the steaks and onions in the casserole over the sauce.
9. Cover the casserole with its lid and reduce the flame.
10. Allow the meat to simmer gently for 1 to 1 ½ hours, adding the mushrooms during the last 5 minutes of cooking, until the meat is fork tender.
11. Use a slotted spoon to remove the meat, onions, and mushrooms onto a serving platter and cover with foil to keep warm.
12. Blend the flour in the reserved mushroom liquid, adding water, to make a paste.
13. Stir this into the cooking liquid in the casserole and simmer, stirring, until the gravy thicken and comes to a boil.
SERVING
14. Pour the gravy over the meat and vegetables and serve accompanied with potatoes or noodles.
Chef
