Real Recipes From Real Home Cooks ®

simply elegant steak

(1 rating)
Recipe by
Megan Todd
Warren, OH

Need a new spin on your beef tips and noodles? This is just the perfect dish for you then. It's easy to make and very tasty! My husband swore I ordered out the first time I made this for him! This recipe is actually one that a few co-workers and I created in the kitchen in a small family owned restaurant I worked at twenty years ago. It has been requested by my Papa more times than I can count. The steak is so tender, you can cut it with a fork! I'm not a red meat eater, but I Love the sauce& so does my vegetarian daughter!

(1 rating)
yield 4 serving(s)
prep time 15 Min
cook time 1 Hr 30 Min
method Stove Top

Ingredients For simply elegant steak

  • CREAM SOUP MIXTURE
  • 3 clove
    fresh garlic, minced
  • 1/2 c
    mushrooms, chopped (optional)
  • 1/2 c
    finely chopped celery
  • 1/2 c
    butter
  • 6 Tbsp
    flour
  • 2 c
    milk
  • 2
    cubes beef bouillon
  • STEAK
  • 1 1/2 lb
    bottom round steak (or a london broil works well too)
  • 2 Tbsp
    olive oil, extra virgin
  • 2
    onions, peeled, halved, and sliced
  • 1/4 tsp
    fresh cracked black pepper
  • 1/2 tsp
    fresh cracked sea salt
  • 1 tsp
    thyme, dried
  • 1 c
    red wine (i use a merlot)
  • 1 tsp
    crushed red pepper flakes
  • 3 tsp
    brown sugar
  • 1
    bay leaf
  • 1 Tbsp
    fresh grated ginger
  • 1 lb
    pasta, prepared al dente

How To Make simply elegant steak

  • 1
    To prepare the "cream soup" Prepare ingredients. In a medium saucepan, melt butter over medium heat. Add fresh minced garlic, celery, & mushrooms & saute. stirring constantly about 3-5 minutes. Add flour, making a paste. Whisk in milk and bouillon. Bring to a boil over medium heat. Reduce heat to a simmer and cook, stirring constantly until it reaches desired consistency. (about 10 minutes) (Should be thick like creamy soup) When done, cover and set aside. **Photo is of my prepared cream soup just as I added red wine.
  • 2
    Cut meat in strips, then the strips in thirds. Season with thyme & fresh cracked salt and pepper.
  • 3
    In a large skillet, heat EVOO over medium high heat. Add sliced onions and prepared beef. Cook until meat is browned on all sides.
  • 4
    Pour creamed soup over beef. Add red wine, brown sugar, red pepper flakes, bay leaf, and fresh ginger. Mix, bring to a boil. Reduce heat and simmer for 1 1/2 hours.
  • 5
    Prepare pasta al dente, as per directions. (Also goes well with rice)
  • 6
    Serve over Pasta. We enjoy with fresh seasoned Italian garlic bread & crisp salad. *** Photo posted here is of my plate. I don't eat red meat, but I still enjoy the sauce over my pasta. This is an absolute delicious meal!
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