Ruth Ann Vokac
Featured Pinch Tips Video
- 3-4 lb
- round steak/roast, cut into bite-sized pieces (fat discarded)
- 1/4 c
- 1 tsp
- 1/8 tsp
- 4 Tbsp
- olive oil
- 1-2 c
- burgundy wine (or other mixed red wine)
- 1/2 c
- tomato or v8 juice
- 1 can(s)
- campbell consommé (gelatin added)
- 1-2 lb
- fresh mushrooms, sliced (or 1 large can mushrooms, drained)
- 1-2 Tbsp
- dried basil leaves
1Heat oven to 325 degrees.
Mix flour, salt, and pepper in a plastic bag. Add meat pieces to coat.
2Heat olive oil in a large skillet. Add coated meat to the skillet and sauté until nicely browned. (If your skillet is not really large, do this in two batches.)
3Add browned meat and all other ingredients except mushrooms to a Dutch oven.
Braise in heated oven for 2 1/2 hours.
Check liquid levels periodically. If liquid is cooking out, add more: tomato juice, consummé, or wine.
Add mushrooms and braise for 30 more minutes.
4Serve over rice or noodles.
(I prefer to use brown Jasmine rice.)
Freezes well; holds in a warm oven well.