pan fried beef in wine
(1 rating)
No Image
This is an adaption from a Roman dish using Lamb. It is a family favorite and goes a long way
►
(1 rating)
yield
6 serving(s)
prep time
20 Min
cook time
35 Min
method
Stove Top
Ingredients For pan fried beef in wine
-
1 1/2 lbbeef chuck cut into bite size pieces
-
1 Tbspbutter
-
1 Tbspcanola or olive oil
-
4 clovegarlic
-
3 sprigfresh thyme
-
1 cananchovies packed in oil drained
-
2/3 cdry red wine
-
2/3 cbeef or vegetable stock
-
1 Tbspsugar
-
4-6oil cured black olives pitted
How To Make pan fried beef in wine
-
1I like to use a chuck roast or chuck steak for this and cut the meat myself. I find stew meat from a mega mart to be fatty and have a lot of waste. You can also freeze what you don’t use for other dishes.
-
2Season meat with salt and pepper and then dust with flour shaking off excess.(try to get as much flour off as possible). Heat oil and butter in a large skillet. Brown meat in skillet being careful not to crowd the meat make in several batches. Remove to bowl as you brown the beef.
-
3Using a mortar and pestle grind the garlic, thyme and anchovies to make a smooth paste. (use a food processor or a wooden spoon if you don't have a mortar&pestle)
-
4Return all the meat to the pan, add wine and stock then stir in the garlic mixture together with the sugar. Bring the pan to a boil reduce the heat cover and simmer for 35 minutes or till the beef is tender. Remove lid stir in olives and mix to combine and continue to cook allowing the sauce to reduce.
-
5Remove Beef to a serving bowl and serve with mashed potatoes , rice or pasta. * May substitute lamb for beef. This is the traditional recipe called Pan Fried Roman Lamb ** Oil cured black olives have a strong flavor. You can leave them out if you like.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT