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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 3 |
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Now don't ask me why this is called this....I don't have a clue why. It is a recipe I found in a 1970 Women's Day cookbook. I have revised it quite a bit to suit my needs. Nothing real fancy, just good old comfort food. I serve with noodles or rice. Prep time does not include the 5-6 hours the meat needs to marinade in the refrigerator. Ingredients:
1 lb cubed steak |
salt and pepper |
1 cup dry white wine |
2 tablespoons oil |
2 tablespoons flour |
1 cup beef or 1 cup chicken stock |
1 (15 ounce) can chopped tomatoes |
1 clove garlic, minced |
1 stalk celery, chopped |
1 bay leaf |
1/8 teaspoon dried thyme |
3 carrots, sliced thin |
1 onion, sliced |
Directions:
1. Season meat with salt and pepper.
2. Put in bowl and pour wine over top.
3. Let stand in refrigerator for 5 to 6 hours.
4. Remove meat from wine and pat dry; discard the wine marinade.
5. Sprinkle flour on meat and brown on both sides in the cooking oil.
6. Remove meat and pour off fat.
7. Add meat back into pan with all remaining ingredients.
8. Bring back to a low boil and then turn to simmer and cook for 20 minutes or until veggies are tender.
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