Wine Simmered Beef And Vegetables Recipe
Wine simmered beef and vegetables is cooked in equal parts of white wine with water. Herbed with basil and marjoram, the wine simmered beef is hearty, filling and very flavorful.
Ingredients
| 1 1/2 to 2 pounds beef round steak | ||
| 6 tablespoons all-purpose flour, divided | ||
| Salt | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Oil | 3 Tablespoon | |
| Onion | 1 Medium, separated into rings | |
| 1 medium green pepper, cored, seeded and sliced into rings | ||
| Carrot | 2/3 Cup (16 tbs), julienned | |
| Dried basil leaves | 1/2 Teaspoon | |
| Marjoram leaves | 1/2 Teaspoon, dried | |
| Dry white wine | 2/3 Cup (16 tbs) | |
| Cold water | 2/3 Cup (16 tbs) | |
| 1/2 teaspoon instant beef bouillon granules | ||
Directions
Trim bone and fat from beef.
Pound trimmed beef with meat mallet.
Cut into serving-size pieces.
Set aside.
Mix 4 tablespoons flour, salt and pepper in large plastic food storage bag.
Add beef.
Shake to coat.
Heat Oil in large skillet.
Add beef and any remaining flour mixture.
Brown over medium-high heat.
Layer onion, green pepper and carrots over beef.
Sprinkle with basil and marjoram.
Add wine.
Heat to boiling.
Cover.
Reduce heat.
Simmer about 1 hour, or until beef is tender.
Transfer beef and vegetables to serving platter, reserving drippings in skillet.Place cold water in 1 cup measure or small bowl.
Blend in remaining 2 tablespoons flour.
Stir flour mixture into drippings in skillet.
Stir in bouillon granules.
Cook over mediitm-high heat, stirring constantly, until thickened and bubbly.
Pound trimmed beef with meat mallet.
Cut into serving-size pieces.
Set aside.
Mix 4 tablespoons flour, salt and pepper in large plastic food storage bag.
Add beef.
Shake to coat.
Heat Oil in large skillet.
Add beef and any remaining flour mixture.
Brown over medium-high heat.
Layer onion, green pepper and carrots over beef.
Sprinkle with basil and marjoram.
Add wine.
Heat to boiling.
Cover.
Reduce heat.
Simmer about 1 hour, or until beef is tender.
Transfer beef and vegetables to serving platter, reserving drippings in skillet.Place cold water in 1 cup measure or small bowl.
Blend in remaining 2 tablespoons flour.
Stir flour mixture into drippings in skillet.
Stir in bouillon granules.
Cook over mediitm-high heat, stirring constantly, until thickened and bubbly.
Chef
