Round Steak Supreme
Recipe: Round Steak Supreme
From: Cel's mom
Serves: 4
1 med. onion, halved and sliced thinly
2-4 Tbsp. olive oil
1 clove garlic, minced
1 shallot, chopped fine
1 lb. + round steak, cut into serving pieces (see note)
1/4 c. red wine
1 c. beef broth (or 1 c. water + 1 tsp. beef bouillon)
1 med. tomato (or 2 Romas), peeled, seeded, chopped
freshly ground pepper
1/8 tsp. thyme
1/8 tsp. marjoram
1/4-1/3 lb. mushrooms, sliced
1 Tbsp. butter
1 Tbsp. flour mixed with 3 Tbsp. water
1/3 c. sour cream
In large skillet over medium-low to medium heat, sauté onion, garlic, and shallot slowly in olive oil until tender. Remove to bowl. Return juices to pan, add more oil if necessary. Brown round steak quickly over high heat; drain with onions. Return all juices to pan. Deglaze pan with wine and bouillon, stirring up all browned bits. Add tomato. Top with meat. Grind on pepper to taste, sprinkle with thyme and marjoram; top meat with onions. Cover and cook VERY slowly for 3-4 hours, adding water if necessary.
About 30 min. before done, sauté mushrooms in butter in separate skillet and add to meat. Continue cooking until done. Remove meat and keep warm. Thicken sauce with flour-water slurry if needed and simmer for 5 min. Stir in sour cream and pour sauce over meat to serve.
Notes:
Good with cooked egg noodles (e.g. dumpling noodles), or you could serve with boiled potatoes. My mom invented this, I think, using up stuff she had around.
The last time I made it, I used tenderized buffalo round steak (like cube steak) and that was very good.
From: Cel's mom
Serves: 4
1 med. onion, halved and sliced thinly
2-4 Tbsp. olive oil
1 clove garlic, minced
1 shallot, chopped fine
1 lb. + round steak, cut into serving pieces (see note)
1/4 c. red wine
1 c. beef broth (or 1 c. water + 1 tsp. beef bouillon)
1 med. tomato (or 2 Romas), peeled, seeded, chopped
freshly ground pepper
1/8 tsp. thyme
1/8 tsp. marjoram
1/4-1/3 lb. mushrooms, sliced
1 Tbsp. butter
1 Tbsp. flour mixed with 3 Tbsp. water
1/3 c. sour cream
In large skillet over medium-low to medium heat, sauté onion, garlic, and shallot slowly in olive oil until tender. Remove to bowl. Return juices to pan, add more oil if necessary. Brown round steak quickly over high heat; drain with onions. Return all juices to pan. Deglaze pan with wine and bouillon, stirring up all browned bits. Add tomato. Top with meat. Grind on pepper to taste, sprinkle with thyme and marjoram; top meat with onions. Cover and cook VERY slowly for 3-4 hours, adding water if necessary.
About 30 min. before done, sauté mushrooms in butter in separate skillet and add to meat. Continue cooking until done. Remove meat and keep warm. Thicken sauce with flour-water slurry if needed and simmer for 5 min. Stir in sour cream and pour sauce over meat to serve.
Notes:
Good with cooked egg noodles (e.g. dumpling noodles), or you could serve with boiled potatoes. My mom invented this, I think, using up stuff she had around.
The last time I made it, I used tenderized buffalo round steak (like cube steak) and that was very good.